Shrimp and Tomato Summer Salad

2 tablespoon(s) red wine vinegar

3/4 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground pepper

1/2 cup(s) loosely packed fresh parsley leaves , chopped

1/4 cup(s) loosely packed fresh mint leaves , thinly sliced

1 pound(s) (large)

cooked shrimp , shelled and deveined

4 (about 2 1/2 pounds)

ripe tomatoes , cut into 1-inch chunks

1 English (seedless) cucumber or 4 Kirby cucumbers , cut lengthwise into quarters, then cut crosswise into 1-inch chunks

1 small red onion , diced

1/2 cup(s) (about 2 ounces)

crumbled feta cheese