Slice the green and black olives, halve the cherry tomatoes, finely chop the red onion, and dice the bell pepper.

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper.

In a large mixing bowl, combine the sliced olives, cherry tomatoes, red onion, and bell pepper. Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.