Refreshing Cucumber Tomato Avocado Salad Summer in a Bowl

Ingredients

• 1 English cucumber, peeled, seeded, and diced (approx. 300g / 10.5 oz)
• 1 pint cherry tomatoes, halved or quartered (approx. 280g / 10 oz)
• 2 ripe avocados, pitted and diced (approx. 300g / 10.5 oz)
• 1/4 cup red onion, finely diced (approx. 30g / 1 oz)
• 1/4 cup fresh basil leaves, roughly chopped (approx. 6g / 0.2 oz)
• 1/4 cup fresh parsley leaves, roughly chopped (approx. 6g / 0.2 oz)
• 4 ounces feta cheese, crumbled (approx. 110g / 3.8 oz) (Optional)
• 1/4 cup extra virgin olive oil (60 ml / 2 fl oz)
• 3 tablespoons fresh lemon juice (45 ml / 1.5 fl oz)
• 1 tablespoon red wine vinegar (15 ml / 0.5 fl oz)
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard (5g / 0.2 oz)
• 1/2 teaspoon dried oregano (1g / 0.04 oz)
• Salt and freshly ground black pepper to taste