recipe from Chicago Tribune
1 teaspoon dried oregano
1 garlic clove, crushed through a press
1/4 cup extra-virgin olive oil
1 medium green, orange, yellow and red bell pepper, cored, seeded, cut into 1/2-inch dice
2 Kirby cucumbers, seeded & cut into 1/2-inch dice
1 medium red onion, cut into 1/2-inch dice
1/2 cup crumbled feta cheese
1/3 cup coarsely chopped pitted kalamata olives
Salt and freshly ground black pepper to taste
Pulse vinegar, oregano and garlic in a blender to combine. With the machine running, gradually add oil through the top vent.
Combine bell pepper, cucumbers, onion, feta and olives in a medium bowl. Add dressing and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.