Wash the English cucumbers. Leaving the skin on, slice them into 1/4-inch thick rounds and place them in a large mixing bowl.

Remove the feta cheese from its brine, pat dry, and cut into bite-sized cubes or break into large crumbles. Add to the bowl with the cucumbers.

Add the finely chopped fresh parsley to the bowl.

Drizzle the extra virgin olive oil and lemon juice directly over the vegetables and cheese. Sprinkle heavily with freshly cracked black pepper.

Using salad tongs or a large spoon, gently toss the salad until all the cucumber slices are coated in the oil and the feta begins to slightly break down into the dressing.

Taste and add a small pinch of salt only if necessary (the feta is usually salty enough). Let rest for 10 minutes before serving for best flavor.