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Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel 1 clove of garlic (or 2 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the sliced cucumbers, halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes.
In a bowl, combine the yogurt, oregano, feta (crumbling before adding), remaining vinegar, a drizzle of olive oil, and 1 tablespoon of water (or 2 tablespoons for 4 servings). Season with salt and pepper; stir to combine. Roughly chop the lettuce. Roughly chop the olives and peppers.
To the bowl of marinated vegetables, add the chopped lettuce, a drizzle of olive oil, and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to combine. Serve the salad garnished with the chopped olives and peppers. Enjoy!