Prepare vegetables: Dice tomatoes into bite-sized pieces, slice cucumbers into half-moons, and thinly slice red onion.
Crumble feta cheese with your hands into rough chunks (about ½-inch pieces).
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until well combined.
In a large mixing bowl, combine tomatoes, cucumbers, red onion, Kalamata olives, and fresh dill.
Pour dressing over vegetable mixture and toss gently until everything is evenly coated.
Add crumbled feta to the bowl and fold it in carefully to avoid breaking it down too much.
Let salad sit at room temperature for 15-20 minutes before serving to allow flavors to meld.
Taste and adjust seasoning with additional salt or pepper if needed before serving.
