Bright and Crunchy Greek Salad

3 Tbsp. extra virgin olive oil

3 Tbsp. red wine vinegar

2 tsp. dijon mustard

1 tsp. dried oregano

salt

1 large cucumber, coarsely chopped

1 medium green bell pepper, seeds removed, thinly sliced

1 small red onion, thinly sliced

1 lb. of tomatoes, roughly chopped

2/3 cup kalamata olives, pitted, torn

6 oz. feta, cut into thin slabs

Whisk 3 Tbsp. extra-virgin olive oil, 3 Tbsp. red wine vinegar, 2 tsp. Dijon mustard, and 1 tsp. dried oregano in a large bowl until emulsified; season with kosher salt and freshly ground pepper. Add 1 large cucumber, coarsely chopped, 1 medium green bell pepper, ribs and seeds removed, thinly sliced, 1 small red onion, thinly sliced, 1  lb. tomatoes, roughly chopped, and ⅔ cup Kalamata olives, pitted, torn, to dressing and toss to coat. Add 6 oz. feta, cut into thin slabs; toss gently. Serve cold or room temperature.