4 large ripe tomatoes, cut into wedges

1 large cucumber, sliced into thick half-moons

1 green bell pepper, sliced into rings

½ red onion, thinly sliced

¾ cup Kalamata olives

7 oz (200 g) block feta cheese

2 tbsp chopped fresh oregano or 1 tsp dried oregano

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar (optional)

½ tsp sea salt

¼ tsp freshly ground black pepper

In a large salad bowl, combine the tomatoes, cucumber, green bell pepper, red onion, and Kalamata olives.

Season the vegetables with sea salt, black pepper, and oregano.

Drizzle with the extra virgin olive oil and red wine vinegar, if using.

Toss the vegetables gently to coat them evenly.

Place the block of feta cheese on top of the salad.

Drizzle a little more olive oil over the feta and sprinkle with a pinch of oregano.

Let the salad rest for 10 minutes before serving to allow the flavors to meld.

Serve with warm crusty bread or grilled chicken, fish, or lamb.