For the dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon minced fresh garlic
• 1/2 teaspoon Italian seasoning
• Pinch of salt
• Pinch of black pepper

For the salad:

• 2 1/2 cups tightly packed salad greens (I used spinach)
• 1 small can sliced black olives, drained (2.25 ounce drained weight)
• 1 cup cherry or grape tomatoes, halved
• 1 cup thinly sliced cucumbers, cut into half moons (1 small cucumber or about half of an English cucumber)
• 1/2 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese