Rinse shrimp under cool water and pat dry. Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque.

In a large bowl, combine chopped cucumbers, halved cherry tomatoes, and sliced red onion.

In a small bowl, whisk together remaining olive oil, lemon juice, oregano, salt, and pepper.

Add cooked shrimp to the vegetable mixture along with feta cheese and olives. Drizzle dressing over the top and toss gently.

Chill in the fridge for at least 15 minutes before serving for enhanced flavors.