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 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 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.