Greek Salad

Dressing

¼ cup extra-virgin olive oil

3 tablespoons red wine vinegar

4 garlic clove, minced

1 teaspoon dried oregano, more for sprinkling

1 teaspoon dried dill

¼ teaspoon Dijon mustard

1 teaspoon sea salt, to taste

Freshly ground black pepper

For the salad

1 English cucumber, cut lengthwise, seeded, and sliced

¼-inch thick1 green bell pepper, chopped into small pieces

2 cups halved cherry tomatoes

5 ounces feta cheese, cut into ½ inch cubes

⅓ cup thinly sliced red onion

⅓ cup pitted Kalamata olives