Begin by washing your fresh cucumbers, tomatoes, bell peppers, and red onion thoroughly. Chop cucumbers into bite-sized pieces and quarter the tomatoes.

In a large mixing bowl, add all your chopped vegetables. Toss in pitted Kalamata olives and crumble feta cheese over the top. Gently combine everything.

For the dressing, whisk together olive oil and red wine vinegar in a small bowl. Add a sprinkle of oregano and adjust with lemon juice if desired.

Pour the dressing over the Greek Salad mixture and toss gently to coat.

Transfer the salad to a serving platter and chill in the refrigerator for about 30 minutes before serving.