Begin by washing all your fresh vegetables. Cut the tomatoes into large, rustic wedges. Slice the cucumber into thick half-moon pieces. Halve the red onion, peel it, and slice it thinly into half-rings. Core and deseed the green bell pepper, then cut it into medium-sized strips. Place all these prepared vegetables into a large mixing bowl.

In a small separate bowl, combine the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper. Whisk vigorously with a fork or small whisk until all ingredients are well combined and the dressing is slightly emulsified. This ensures the flavors are evenly distributed.

Pour the prepared dressing over the chopped vegetables in the large mixing bowl. Add the Kalamata olives directly into the bowl. Using salad tongs or clean hands, gently toss the vegetables and olives with the dressing until everything is lightly coated. Be careful not to bruise the tomatoes.

Transfer the dressed salad to a serving bowl. Take the block of feta cheese and place it whole, or break it into large rustic chunks, directly on top of the salad. For a truly authentic presentation, avoid crumbling the feta. Drizzle a little extra olive oil over the feta and sprinkle with a final pinch of dried oregano.