3 Tbsp extra-virgin olive oil

1 ½ Tbsp freshly squeezed lemon juice

1 clove garlic, minced

½ tsp dried oregano

½ tsp sea salt

¼ tsp fresh ground black pepper, and extra for garnish

3 ripe tomatoes, cut into wedges

¼ red onion, sliced into rings

½ cucumber, sliced lengthwise, then cut into thick half-moons

½ green bell pepper, julienned

16 pitted Kalamata olives

4 oz feta cheese, cut into small cubes

Place olive oil, lemon juice, garlic, oregano, salt, and pepper in a small jar with a screw top lid and shake to combine. Place the tomatoes, onion, cucumber, bell pepper, olives and cheese in a large bowl. Pour the dressing over the salad and toss gently to combine, just before serving. Garnish with a little freshly ground black pepper. From The MediterrAsian Way by Ric Watson and … (somebody else. It was cut off)