Medium juicy tomatoes, preferably organic tomatoes
Cucumber, or 3/4 English (hot house) cucumber preferred, partially peeled making a striped pattern
green bell pepper, cored
medium red onion
Greek pitted Kalamata olives
Salt, a pinch
quality extra virgin olive oil
tbsp red wine vinegar
Blocks of Greek feta
quality dried oregano
Cut the tomatoes into wedges or large chunks (I sliced some and cut the rest in wedges).
Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2″ in thickness)
Thinly slice the bell pepper into rings.
Cut the red onion in half and thinly slice into half moons.
Place everything in a large salad dish. Add a good handful of the pitted kalamata olives.
Season very lightly with salt (just a pinch). Pour the olive oil and red wine vinegar.
Give everything a very gentle toss to mix; do NOT over mix, this salad is not meant to be handled too much.
Now add the the feta blocks on top. Sprinkle the dried oregano.
Serve with crusty bread!