Ingredients

• 4 large ripe tomatoes, cut into wedges
• 1 English cucumber, sliced
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced into rings
• 1 cup Kalamata olives
• 7 oz (200g) feta cheese, in one block
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh oregano for garnish (optional)

Instructions

1. Cut tomatoes into large wedges and place in a large shallow bowl or platter.
2. Cut cucumber in half lengthwise, then slice into half-moons. Add to bowl.
3. Slice red onion into thin rings and separate. Add to bowl.
4. Slice green pepper into rings and add to bowl.
5. Scatter Kalamata olives over the vegetables.
6. Place the block of feta cheese on top of the salad (traditionally it's served whole, not crumbled).
7. Drizzle generously with extra virgin olive oil and red wine vinegar.
8. Sprinkle with dried oregano, salt, and pepper.
9. Serve immediately with crusty bread to soak up the delicious juices.