Greek Salad

Make the Dressing

Add the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to the small jar.

Seal the jar and shake vigorously for about 15 seconds until the dressing is well combined.

Assemble the Salad

Add the tomato wedges to the large salad bowl.

Add the sliced cucumber half-moons to the bowl.

Add the sliced red onion to the bowl.

Add the green bell pepper strips to the bowl.

Add the Kalamata olives to the bowl.

Dress and Finish

Drizzle all of the dressing evenly over the vegetables in the bowl.

Toss the vegetables gently with salad tongs or two large spoons until everything is coated in the dressing.

Arrange the feta cheese cubes on top of the salad without stirring them in, to keep them intact.

Serve immediately, or refrigerate for up to 20 minutes to let the flavors meld before serving.