In a large mixing bowl, combine the chopped cucumbers, halved cherry tomatoes, diced red onions, and minced flat leaf parsley.

Sprinkle salt and freshly cracked black pepper over the vegetable mixture, then gently toss to evenly distribute the seasoning.

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper until smooth.

Pour the vinaigrette over the vegetable mixture and gently toss to coat evenly.

Squeeze fresh lemon juice over the salad right before serving and toss gently again.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.