Add 1 tablespoon olive oil to a 10-inch skillet, tilting the skillet to ensure the oil distributes evenly. Heat until very hot over medium-high heat. While the skillet is heating up, pat the swordfish dry using paper towels. Add the swordfish to the skillet and season with salt and pepper.

Cook the fish for five minutes on each side until the swordfish is browned on both sides and opaque throughout.

To make the dressing: in a large bowl, combine the lemon juice, oregano, remaining 2 tablespoons oil, and 1/4 tsp. salt.

Cut the cucumber into large chunks and cut each tomato in half.

Once the swordfish has finished cooking, transfer to a cutting board and trim and discard the outer skin.

Sprinkle with feta and serve.