Prepare the Dressing: In a small jar with a lid, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and pepper. Secure the lid and shake vigorously for about 30 seconds until the dressing is emulsified and slightly creamy. Set it aside.

Macerate the Onion: Place the thinly sliced red onion in the bottom of a large salad bowl. Pour about two tablespoons of the dressing over the onions and toss to coat. Let them sit for 5-10 minutes while you chop the other vegetables. What works best for me is this little step; it softens the onion's harsh bite.

Chop the Vegetables: Halve the cherry tomatoes, dice the cucumber, and halve the Kalamata olives. Add them to the bowl with the onions.

Add the Herbs and Feta: Roughly chop the fresh dill and mint and add them to the bowl. Crumble the block of feta cheese over the vegetables.

Dice the Avocado: Gently slice the avocados in half, remove the pit, and score the flesh into cubes while still in the skin. Use a spoon to scoop the diced avocado out and into the salad bowl. This helps the cubes keep their shape.

Dress and Toss: Pour the remaining dressing over the salad. Using two large spoons, gently fold everything together. Be careful not to mash the avocado. You want to coat all the ingredients without breaking them down.

Serve Immediately: Transfer the salad to a serving platter or serve directly from the bowl. This salad is best enjoyed straight away while the avocado is vibrant and green.