3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 clove garlic—minced (crushed)
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes—cut into wedges
¼ red onion—sliced into rings
½ cucumber—sliced into thick half-moons
½ green pepper (capsicum)—julienned
1/2 red bell pepper -sliced
1 cup artichoke hearts, drained and from a can
4 oz (120g) feta cheese—cut into small cubes (optional)
16 kalamata olives, sliced

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish the Greek salad with a little freshly ground black pepper.