4 plum tomatoes, cored and cut into 8 wedges 1 medium cucumber, halved lengthwise and cut crosswise into ½"-thick slices ¼ medium red onion, thinly sliced ⅓ cup extra-virgin olive oil, plus more for drizzling 1 ½ tbsp. red wine vinegar 1 tbsp. dried oregano, preferably Greek Kosher salt and freshly ground black pepper, to taste 3 oz. feta cheese, crumbled
Toss olives, tomatoes, cucumbers, and onions together in a large serving bowl. Drizzle salad with olive oil and vinegar and season with oregano and salt and pepper. Crumble cheese over the top; chill before serving.