Dill & Garlic Dressing:
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1 clove garlic, minced
1 tablespoon fresh dill, minced
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
1 pound cucumbers (approximately 2 large or 4 small), diced
1/2 cup Kalamata olives, drained, pitted, & chopped
1/2 cup feta cheese, crumbled
2 tablespoons fresh dill, for garnish
For the dressing:
In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
For the salad:
In a large bowl, combine all salad ingredients. Toss with dressing until everything is evenly coated.
Cover salad and refrigerate for at least 4 hours, removing from the refrigerator at least 30 minutes before serving. Drain off any excess dressing and garnish with dill if desired.