Start by washing all the vegetables thoroughly. Dice the tomatoes, cucumbers (peeling and seeding first), and bell peppers into bite-sized pieces. Thinly slice the red onion, and finely chop the parsley and mint. Chop the green chili peppers to your preferred spice level.

In a large mixing bowl, add the chopped vegetables and herbs. Toss them together to ensure an even distribution of colors and tastes.

In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper until well combined.

Pour the dressing over the mixed vegetables and gently toss to ensure each piece is well-coated.

Crumble feta cheese over the top (if desired) and gently mix it in.

Allow the salad to rest for 15-20 minutes at room temperature for flavors to meld.

Serve the salad at room temperature as a side dish or light lunch.