Make the dressing first, combining ingredients in the salad serving bowl. Add salad ingredients to the bowl as they are chopped.
A Greek salad does not contain lettuce traditionally but I like to make it with Butter or Bibb lettuce, and lots of it.
Dressing is a personal thing. I like different ratios of oil:vinegar for different salads. This one is pretty tart - add more oil, up to about 5 T for the combined 2T of acid (vinegar plus lemon juice).
I've been enjoying the light Feta from Trader Joes - great flavor and texture from a lower fat cheese. Feta's saltiness and flavor enable it to be used in moderation.
Combine in a large salad bowl:
1 T red wine vinegar
1 T lemon juice
3 T olive oil
zest of one lemon
pinch cayenne pepper
1 t fresh Greek oregano, finely chopped
1 t fresh mint, finely chopped
Kosher salt and fresh ground pepper
Chop items in this order, adding tomatoes and lettuce to the bowl last.
½ red onion, thinly sliced
½ red bell pepper, thinly sliced
½ hothouse cucumber, halved, seeded and sliced
1 ounce Feta, crumbled
2 heads Butter or bibb lettuce (use 3-4 Bibb heads if they're especially tiny)
2-3 ripe tomatoe, quartered