3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic—minced
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes—cut into wedges
¼ red onion—sliced into rings
1 cucumber—sliced into thick half-moons
1 green pepper (capsicum)—julienned
4 oz (120g) feta cheese—cut into small cubes
16 olives