Begin by washing and drying your fresh produce. Slice the red bell pepper into thin strips, chop the cucumber into half-moons, and slice the red onion into thin rings. Halve the cherry tomatoes and then add all these colorful vegetables along with the kalamata olives into a large mixing bowl.

In a separate small bowl, whisk together the white wine vinegar, olive oil, lemon juice, fresh oregano, salt, and black pepper until fully combined.

Pour the zesty pickling liquid over the bowl of prepared vegetables. Using clean hands or a spatula, gently toss everything together until each piece is evenly coated.

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours. For the best flavor development, allow the mixture to marinate for up to 24 hours.

When ready to serve, remove the bowl from the fridge and give the pickled veggies a good stir. Just before serving, sprinkle crumbled feta cheese over the top.