Classic Greek Salad

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1 small red onion, halved and thinly sliced

Kosher salt

1/4 cup red wine vinegar

Grated zest and juice of 1 lemon

1 teaspoon honey

1 teaspoon dried oregano

Freshly ground pepper

1/4 cup extra-virgin olive oil, plus more for drizzling

12 to 14 small vine-ripened tomatoes, quartered

1 cup kalamata olives, halved and pitted

5 Persian cucumbers

1 4-ounce block Greek feta cheese, packed in brine

Fresh oregano leaves, for topping (optional)