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Grab a salad bowl.
Finely dice 3-4 persian cucumbers.
Add ½ a small red onion, finely diced, and half a pint of cherry tomatoes finely diced.
Add 3-4 tbsp finely chopped fresh parsley and optionally 2 tbsp finely chopped mint.
Roughly chop a handful of roasted walnuts and toss them in with 1 seeded large pomegranate.
Crumble up 2-3 oz of feta and sprinkle over the top.
To dress it up, grab a small bowl or mason jar, add the zest and juice of 1 lemon, 4 tablespoons olive oil, 1 tsp oregano, ½ tsp Aleppo pepper or chili flakes, a couple generous pinches of salt, and a little pepper.
Mix dressing really well.
Pour dressing over the salad, toss until everything is coated and glossy, give it a taste, and adjust as you wish.