Wash and prep the vegetables. Halve 2 cups of cherry tomatoes, dice 1 large English cucumber, and thinly slice 1/2 cup of red onion. Place them into a large mixing bowl.
In a small separate bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
Pour the dressing over the chopped vegetables. Toss gently until everything is evenly coated.
Let the bowl sit at room temperature for 10 to 15 minutes before serving to allow flavors to meld.