Peel the cucumber, cut in half lengthways and scrape out the seeds with a teaspoon. Then halve again lengthways and then cut into pieces about the same size as the tomatoes.
Now place the tomatoes and cucumbers together on the plate and let oregano trickle from above (so that it is well distributed) onto the tomatoes and cucumbers. I can`t tell now how much oregano it should be. The tastes are very different. So first start with a little and work your way up. Now mix the tomatoes and cucumbers again and let them stand for 15 minutes. The oregano is now spreading its flavor.
In the meantime, unpack the cheese and put it in a colander to drain. Do the same with the olives.
When the oregano has given off its flavor, pour a thin stream of olive oil generously over the tomatoes and cucumber and then mix in (calmly with your hands).
Then pluck (do not cut!) The parsley leaves in large pieces over the salad. Then crumble the feta cheese in pieces over the parsley. Now distribute the olives over it.
That was it. Please do not pluck the parsley until the very end, because it tastes best freshly plucked and loses its aroma very quickly. Some people may not have the acidity in their salad. Lemon juice would be the right thing then, but I think that the salad loses its originality as a result.
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