Combine the red wine vinegar, extra virgin olive oil, minced garlic, dried oregano, sea salt, and fresh lemon juice in a jar with a tight-fitting lid. Seal and shake vigorously for about 30 seconds until the dressing emulsifies and the oregano begins to bloom. Set aside at room temperature for at least 15-20 minutes while you prepare the vegetables—this allows the garlic and oregano to fully infuse into the oil and vinegar, developing deeper flavor. I like to make the dressing first so the flavors have time to meld while I'm chopping, rather than rushing to combine everything at once.

While the dressing infuses, prepare your mise en place. Seed the tomatoes and cut them into wedges, slice the Persian cucumbers into rounds or half-moons, thinly slice the red onion into rings (this helps it soften slightly and distribute evenly), and slice the green bell pepper into strips. Cut the feta cheese into roughly 1cm cubes—don't worry about perfect uniformity, as irregular pieces actually look more appetizing and authentic. Have the Kalamata olives pitted and ready. I find it easier to pit olives by gently pressing them with the side of a knife before I start assembling, so they're ready to go without interrupting the final assembly.

Add all the prepared tomatoes, cucumbers, red onion, and green bell pepper to a large serving bowl. Scatter the cubed feta cheese and pitted Kalamata olives over the vegetables. Give the dressing a final shake to recombine any ingredients that may have settled, then pour it over the salad. Gently toss everything together until the vegetables are evenly coated with dressing and the cheese is distributed throughout. Serve immediately while the vegetables are crisp and fresh—Greek salad is best enjoyed right after assembly, as the salt and acidity begin to soften the vegetables over time.