It's All Greek to Me Tomato Salad | America's Test Kitchen

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper
• 1 pound tomatoes, cored and cut into 1-inch chunks ( or 1 pound cherry or grape tomatoes, cut in half)
• 1/2 seedless cucumber, halved lengthwise and cut crosswise into 1/4-inch slices
• 1/2 green bell pepper, seeded and cut into thin strips
• 3/4 cup pitted kalamata olives, chopped
• 1 1/2 cups crumbled feta cheese