To make the dressing, add the extra virgin olive oil, the red wine vinegar, dried oregano and minced garlic into a jug.
Add salt and pepper, to taste, if using. Only use a tiny bit of salt as the olives and feta are already salty.
Stir to combine and set aside until ready to use.
Prepare the Salad
Onion - Peel the onion. Slice into thin rings or cut into half rings (moons). To take the edge off raw red onion, place the sliced onions in a jug of iced water and a little vinegar for a few minutes before adding to the salad.
Tomatoes - Wash and dry the tomatoes. Cut the tomatoes into wedges or large chunks. Cherry or grape tomatoes can be used, just cut them in half.
Cucumber - Wash and dry the cucumbers. You can use as is or partially peel the cucumber, making stripes in the skin. Cut the cucumber in half length-wise, then slice into thick halves.
Capsicum - Core, wash and dry the capsicum. Cut into short chunks.
Feta Cheese - Cut into 1cm chunks.
Make the Salad
To make the salad, place the onion, tomatoes, cucumber, olives and capsicum into a large bowl.
Pour the dressing over the salad.
Toss to combine.
Gently add the feta cheese and very carefully give it a little stir.
Serve immediately. This salad can be stored in an airtight container in the fridge for up to 2 days.
The dressing can be made ahead of time - up to 3 days - and stored in the fridge in an airtight container.