Thoroughly wash the parsley and dry completely using a salad spinner or clean kitchen towels.
Finely chop the parsley, including tender upper stems, avoiding chopping too finely.
In a large bowl, combine chopped parsley, halved cherry tomatoes, and diced cucumber. Add red onion and mint if using.
In a small bowl, whisk together olive oil, fresh lemon juice, and minced garlic (if using).
Drizzle the dressing over the vegetables and toss gently to coat everything evenly.
Season with salt and freshly ground black pepper to taste, then toss again.
Let the salad rest for 5-10 minutes to allow flavors to meld.
If using feta cheese, toasted pine nuts, or sumac, add these just before serving.
Serve immediately for best flavor and texture, or chill for up to 30 minutes.
