4Persian (mini) cucumbers (or one whole English cucumber)sliced
1/4medium red onionsliced or chopped
Kalamata olivesto taste
Salt & pepperto taste
2teaspoonsred wine vinegar
Prep the tomatoes, cucumbers, red onion, avocados, green pepper, feta, and olives and add them to a large salad bowl.
In a small bowl, whisk together the dressing ingredients.
Toss the salad. You may need to adjust the oil/vinegar quantities to suit your personal taste. I like to add some salt & pepper even though the feta and olives are fairly salty. Sprinkle some additional dried oregano over top prior to serving if desired.
Salad can be made a few hours ahead, but I do suggest waiting to add the avocado until as late as possible because it does brown quite fast.