I grew up with a Greek restaurant around the corner, and we had gyros, Athenian chicken, and Greek salad a least once a week. Greek salads have remained a staple ever since.
In a small jar with a lid, combine 2-3 garlic cloves smashed with the side of a knife, a sprig of fresh oregano, red wine vinegar, a pinch of salt, and the juice of half of a lemon. Add olive oil to taste or a combination of olive oil and more neutral salad oil. Shake to combine. Sometimes I throw a whole anchovy in the jar as well. Great on tomatoes alone or with lettuces, cucumbers, tomatoes, kalamata olives, and feta. If you don’t have fresh oregano, marjoram or a healthy pinch of dried Greek oregano crumbled into the dressing works well too.