In a small bowl, combine the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, sea salt, and several grinds of freshly ground black pepper. Use a whisk to mix everything until it’s well blended and emulsified. Set this dressing aside; it’s the heart of the dish!

On a large platter or cutting board, take your English cucumber and slice it into half-moon shapes. Next, chop the green bell pepper into 1-inch pieces and halved your cherry tomatoes. Don’t forget the red onion—thinly slice it for a nice bite.

Now, arrange the cucumber, green bell pepper, cherry tomatoes, red onion, and Kalamata olives stylishly on the large platter. Take your time to make it visually appealing; after all, we eat with our eyes first!

Sprinkle the diced feta cheese generously across the top and drizzle your prepared dressing over the salad. Remember, you don’t want to drown the veggies—just enough to enhance their natural flavors.

With clean hands or kitchen tongs, gently toss the salad to combine all the ingredients. It’s important to be gentle here to avoid breaking up the feta too much. Lastly, sprinkle on a few extra pinches of dried oregano and top with the fresh mint leaves.

Taste the salad and adjust the seasoning if necessary. If you want a little more kick, feel free to add extra black pepper or a squeeze of lemon juice for brightness. Serve this dish chilled or at room temperature—it’s delightful either way!