Begin by washing your fresh ingredients thoroughly. Dice about 1 cup of cherry tomatoes, slice 1 yellow bell pepper, and finely chop ¼ of a red onion. Cut 1 cucumber into bite-sized pieces and julienne approximately ½ cup of sun-dried tomatoes.

In a large mixing bowl, combine the chopped cherry tomatoes, yellow bell pepper, red onion, cucumber, and sun-dried tomatoes. Add roughly ½ cup of pitted black olives and crumble in 1 cup of feta cheese. Toss well.

In a separate small bowl, whisk together ¼ cup of extra virgin olive oil, 2 minced garlic cloves, and the juice of 1 lemon. Season with salt and black pepper to taste.

Drizzle the dressing over the salad mixture and toss using a spatula to ensure even coating.

Before serving, chop fresh parsley and sprinkle over the salad. Serve immediately or refrigerate for about 10 minutes to allow flavors to meld.