Ingredients:

  • 1 pound (450g) ripe tomatoes, preferably heirloom or vine-ripened, cut into large chunks
  • 1 large cucumber, peeled and cut into thick slices or chunks
  • 1 red onion, thinly sliced or cut into half-moons
  • 1 green bell pepper, seeded and cut into chunks
  • ½ cup (75g) Kalamata olives, pitted
  • 4 ounces (115g) block of Greek feta cheese, preferably sheep's milk feta, cut into a large slab or chunks
  • 2 tablespoons fresh oregano leaves, roughly chopped (or 1 teaspoon dried oregano)
  • ¼ cup (60ml) extra virgin olive oil, good quality
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste

Instructions:

  1. Chop the tomatoes, cucumber, bell pepper, and red onion into large, rustic pieces.
  2. In a large bowl, gently toss together the tomatoes, cucumber, red onion, bell pepper, and Kalamata olives.
  3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Place the feta cheese on top of the vegetable mixture.
  5. Pour the dressing evenly over the salad, including the feta.
  6. Sprinkle fresh oregano over the salad and serve immediately. Don't mix the salad vigorously; the beauty is in the individual flavors mingling.