Slice the cucumbers into 1/4-inch rounds, cut the tomatoes into wedges, and thinly slice the red onion into half-moons. Place all three vegetables in a large mixing bowl. The uniform sizing ensures even distribution of dressing and creates a cohesive texture throughout the salad.

Pour the Italian dressing over the vegetable mixture and toss gently but thoroughly to coat all pieces evenly. Sprinkle the black pepper and chopped fresh parsley over the salad, then toss once more to distribute the seasonings. I prefer to add fresh parsley at the end rather than earlier, as it stays vibrant and aromatic when added just before serving or chilling.

For the best flavor development, refrigerate the salad for at least 15-20 minutes before serving, allowing the vegetables to absorb the dressing and the flavors to meld. Alternatively, you can serve immediately if you prefer a fresher, crispier texture. I find that chilling for even a short time helps the cucumbers stay crisp while the tomatoes become more flavorful.