Improved Greek Salad · Joe Pantuso

Ingredients

• 3/4 cup extra-virgin olive oil, divided
• 1 small lemon, thinly sliced into rounds, seeds removed
• 8 oz. feta
• 1 Tbsp. chopped oregano
• Kosher salt, freshly ground pepper
• 4 Jimmy Nardello or other sweet Italian frying peppers
• 1 small red onion, very thinly sliced
• 1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1½” pieces
• 1 lb. small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole
• 2 Tbsp. red wine vinegar