Wash and thoroughly dry all vegetables. For extra-crisp greens, soak them in ice water for 10 minutes, then dry in a salad spinner.
Prepare your vegetables: halve the cherry tomatoes, slice the cucumber into thin half-moons, and thinly slice the red onion. If the onion is too strong, soak slices in cold water for 10 minutes to mellow their flavor.
In a small bowl, make the citrus vinaigrette by whisking together olive oil, lemon juice, Worcestershire sauce (if using), minced garlic (if using), dried oregano (if using), salt, and pepper until well combined and slightly thickened.
In a large salad bowl, combine the mixed greens, tomatoes, cucumber, and red onion. Toss gently to distribute ingredients evenly.
Add the crumbled feta cheese, black olives, and roasted red peppers (if using) on top of the salad.
Just before serving, drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Taste and adjust seasoning as needed with additional salt, pepper, or lemon juice.
Garnish with fresh parsley if desired, and serve immediately on chilled plates for the best flavor and texture.
