Dressing – ¼ cup extra-virgin olive oil – 3 tablespoons red wine vinegar – 1 garlic clove, minced – ½ teaspoon dried oregano, more for sprinkling – ¼ teaspoon Dijon mustard – ¼ teaspoon sea salt – Freshly ground black pepper

For the salad – 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick – 1 green bell pepper, chopped into 1-inch pieces – 2 cups halved cherry tomatoes – 5 ounces feta cheese, cut into ½ inch cubes* – ⅓ cup thinly sliced red onion – ⅓ cup pitted Kalamata olives – ⅓ cup fresh mint leaves

– Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper. – On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.