Wash and chop the Roma tomatoes and English cucumber into bite-sized pieces.

Thinly slice the red onion and finely chop the fresh parsley.

In a large mixing bowl, combine the chopped tomatoes, cucumber, red onion, and parsley.

In a small separate bowl, whisk together the extra virgin olive oil, red wine vinegar, kosher salt, and black pepper.

Pour the dressing over the vegetables and toss gently to coat evenly. Let it rest for 10 minutes before serving to allow flavors to meld.