you will need
2 cups cherry tomatoes, halved
1 cucumber, sliced into half moons
1/2 red onion, thinly sliced
1 green bell pepper, sliced
1/2 cup Kalamata olives
200g (7 oz) block of feta cheese (or large cubes)
2–3 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or lemon juice)
1 tsp dried oregano
Salt & black pepper to taste
In a large bowl, combine tomatoes, cucumber, red onion, bell pepper, and olives. Place the feta on top (leave it in a block for tradition, or cube it if you prefer). Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and season with salt and pepper. Gently toss before serving, or serve as-is for a rustic look.
Crisp, briny, and refreshing this salad is sunshine in a bowl.