Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.
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.
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.
Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)
Capsicum: Cut into short strips.
Feta: Cut into 1cm / 2/5" cubes.
Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano then pour over dressing. Toss to combine. Serve immediately!
1. Kalamata olives are the classic olives that go into a Greek salad. I personally like to use the ones with seeds inside them, I find it keeps the olives juicer. But you can use pitted if you want.The blacker the olive, the better! Fresh black olives in olive oil purchased over the counter at delis are best, but otherwise, get a good quality olive pre packaged olives. Look for olives that look plump and are a dark black colour - you will notice that many in the jars have lost some of their colour.When I was in LA, I drove my friend crazy going from store to store until I found olives I thought were good enough!! I finally found Delallo olives which are great quality pre packaged olives.In Australia, good quality plump Kalamata olives can be purchased at all the main supermarkets.2. If you don't like the rawness of red onion (noting that red onion is not as sharp as other onions), place the sliced onions in a bowl of water for 15 minutes or so. This will soften the sharpness of the onion.3. Nutrition per serving, assuming 5 servings. If you use low fat feta, it reduces a bit down to 300 calories per serving.