Combine tomatoes, cucumbers, olive oil, lemon juice, oregano and salt in a mixing bowl. Transfer to a strainer or colander to get rid of excess dressing/moisture while you work on the other layers.

Spread the hummus on the bottom of a large serving bowl or divide into 8 individual glasses/plastic tumblers. Carefully spread the Greek yogurt on top of the hummus. Then, top with the salad layer, followed by diced roasted peppers, black olives, feta cheese and parsley.

Serve immediately or refrigerate until ready to serve. This dip is better when prepared the day you plan on serving it.