Traditional Greek salad

This light salad calls out for fresh late-summer produce (Southern hemisphere dwellers, take note). Traditionally, Greek salad is made without lettuce. Given my love-hate relationship with leafy greens, that suits me just fine.

Chop 3 ripe tomatoes and 1 whole English cucumber. Add 1/4 red onion, very thinly sliced (I didn't have any, and substituted sweet onion). Add crumbled feta cheese to taste and a handful of olives. 

To make dressing, vigorously whisk 3 T red wine vinegar, 3 T lemon juice, 1 tsp chopped garlic and 1 tsp dried oregano. While continuing to whisk, slowly pour in 1/3 cup extra-virgin olive oil. Season to taste.

Variations:

Substitute 1 to 1 1/2 cups of cherry tomatoes for regular tomatoes. 

Add chopped red pepper. 
Substitute green olives for black ones.