Greek Salad with Homemade Greek Salad Dressing

• 3 tomatoes ((size of a tennis ball))
• 4 Lebanese / Persian cucumbers ((about 8"/20cm long))
• ½ small red onion ((size of a tennis ball))
• 1 small green capsicum / bell pepper
• 8 oz feta block
• 5½ oz black kalamata olives ((Note 2))
• 1 tsp dried oregano
• 1 clove garlic (, minced (about 1/2 tsp minced garlic))
• 1 tsp dried oregano
• ¼ tsp salt ((or 1/2 tsp Kosher salt))
• Freshly ground black pepper
• 3 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil ((preferably Greek!))

Instructions

1. Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.
2. Tomatoes: Cut each tomato into 6 wedges, then cut each wedge into 3 or 4 pieces. If the tomato is watery, scoop out the watery seeds inside with a teaspoon.
3. Cucumbers: Slice the cucumber into 1/2cm / 1/5" thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.
4. Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)
5. Capsicum: Cut into short strips.
6. Feta: Cut into 1cm / 2/5" cubes.
7. Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano then pour over dressing. Toss to combine. Serve immediately!