This salad is so versatile. Sometimes, we serve the salad alongside Souvlaki and Greek potatoes. And other times part of a meze style meal with pitas, Hummus and Tzatziki.
Mix dressing ingredients in a small bowl and set aside.
After cutting pepper into quarters and removing seeds, cut each quarter into strips.
Cut tomatoes in half, thinly slice the red onion and cut the rings in half.
Cut the cucumber lengthwise in half and then into quarters. I leave the seeds in. If prepping this salad earlier in the day, put the cut vegetables in zip lock bags and store in the refrigerator. Otherwise mix dressing and vegetables. Top with the olives and then the feta cheese.
Serve immediately.