Chop all the vegetables into bite-sized pieces, keeping them roughly the same size. (Yia Yia cuts them decent sized) I do about equal parts of everything but the onions I do less.
Add everything to a large bowl.
Splash with a generous amount of red wine vinegar and drizzle with olive oil.
Sprinkle generously with Greek oregano, salt, and pepper.
Toss until everything is coated and glistening. The key to a good salad is enough vinegar and salt, so toss, taste and add more!
Top with a fresh sprig of mint and serve immediately.
You can refrigerate it for a short time before serving, but I personally love it best right after tossing. OPA!
