All the goodies don’t forget the Oregano like I did.



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.