Greek Salad

I know, I know...Greek Salad.  How hard can that be?  Well, it's not and it's hard to believe I've been making this for years and years and I've never posted this.  I guess I assume everyone knows how to make a good Greek Salad.  However, I think there's still a lot of people using bottled dressing and I beg of you to stop and make your own.  It takes seconds and it's far healthier for you with no additives, extra sodium or preservatives.  Also, there's no lettuce in this recipe.  This has more of the classic Greek feel to it.  I'm keepin' it real people.  Real good.
Make this at least an hour before serving and no less.  All the delicious natural juices from the veg will mingle with this super simple dressing and create something magnificent.  Call me dramatic if you will, but it's food and I get a little crazy talking about it.
P.S. Once the dressing is made, it may taste too lemony with not enough seasoning.  Just remember, it's going to mingle with all of the other ingredients which completely transforms it.  Let the salad sit and do it's thang.

Greek Salad

Serves 4-6

1 1/2 tbsp fresh squeezed Lemon juice
2 1/2 tbsp good Olive Oil
1 clove garlic, minced
1/2 tsp dried Oregano (Greek if you can get it)
Pinch of salt & pepper

3 ripe tomatoes, seeded or 2 good handfuls of cherry tomatoes, halved
1/2 large English cucumber, cut into bite size pieces
1 bell pepper, whatever colour, cut into bite size pieces
1/4 red or Vidalia onion, thinly sliced
1/3-1/2 cup Feta cheese
Handful of Kalamata olives, pitted and halved
Salt & Pepper to taste

In a small bowl, combine the lemon juice, olive oil, garlic, oregano and a pinch of S&P.  Set aside.
In a large bowl, combine the rest of the ingredients and pour the dressing over top.  Keep it cool and let it sit for at least an hour.  Taste for seasoning just before serving and add salt and pepper to taste.