4 Medium juicy tomatoes, preferably organic tomatoes
1 Cucumber, peel stripes lengthwise, makes the salad jazzy
1 green bell pepper, cored
1 medium red onion
Greek pitted Kalamata olives
4 Tablespoon good quality extra virgin olive oil
1-2 T red wine vinegar
8 oz or more creamy Greek feta cheese
1/2 T quality dried oregano or 1 T if you have fresh, finely chopped
Cut the tomatoes into wedges or large chunks.
Cut the partially peeled cucumber in half length-wise, then slice into thick halves
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 big handful of the pitted kalamata olives.
Season very lightly with salt.
Combine olive oil and red wine vinegar and shake it.
Give everything a very gentle toss to mix; do NOT over mix, this salad is not meant to be handled too much.
Now add a generous amount of feta on top then sprinkle on oregano and serve.