Wash and cut the Tomatoes into wedges and place them in a large serving bowl.
Peel (optional) and slice the Cucumber into half-moons and add to the bowl.
Core, remove seeds, and thinly slice the Green Bell Pepper; thinly slice the Red Onion as well, then add both to the bowl.
Stir in the pitted Kalamata Olives.
Roughly crumble the Feta Cheese over the top of the vegetables.
In a small jar or bowl, whisk together 3 tablespoons of Extra-Virgin Olive Oil, 1 tablespoon of Red Wine Vinegar, about 1/2 teaspoon of Dried Oregano and a generous pinch of Sea Salt; taste and adjust seasoning.
Pour the dressing over the salad and gently toss so the vegetables stay chunky and the feta remains in rustic pieces.
Let the salad rest 5–10 minutes at room temperature for the flavors to meld, then give it a final taste and adjust salt or vinegar before serving.
