In a small bowl, whisk the eggs with the Greek yogurt and a pinch of dried oregano until completely smooth.

In a separate bowl, toss the diced cucumber and cherry tomatoes with olive oil, lemon juice, and fresh parsley. Set aside.

Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until soft curds form.

Just before the eggs are finished, fold in half of the crumbled feta cheese so it gets slightly melty.

Divide the scrambled eggs into two bowls. Top with the fresh tomato-cucumber salad and the remaining feta cheese. Serve immediately.