Wash the tomatoes and cucumbers under cold running water to remove any dirt or pesticides. Pat them dry with a clean kitchen towel.

Dice the tomatoes into bite-sized pieces. Make sure to remove the core for a better texture.

Peel the cucumbers if desired (the skin can be bitter) and dice them into similar-sized pieces as the tomatoes for even distribution in the salad.

Thinly slice the red onion. If the flavor is too strong, soak the slices in cold water for 10 minutes and then drain before adding to the salad.

Tear the fresh basil leaves into smaller pieces to release their aromatic oils.

In a small mixing bowl, combine the extra virgin olive oil, red wine vinegar, honey, salt, and black pepper.

Whisk the ingredients together until they are well combined and emulsified. This helps to blend the oil and vinegar, creating a smooth dressing.

In a large mixing bowl, combine the diced tomatoes, cucumbers, sliced red onion, and torn basil leaves.

Drizzle the dressing over the salad and toss gently to combine. Be careful not to mash the tomatoes.

Transfer the salad to a serving bowl and sprinkle the crumbled feta cheese on top for added flavor and creaminess.

Serve immediately for the freshest taste, or let it sit for 10 minutes to allow the flavors to meld together.