Chop the tomatoes, slice the cucumber, green bell pepper, and thinly slice the red onion.
Combine the tomatoes, cucumber, bell pepper, red onion, and Kalamata olives in a large salad bowl.
Whisk the olive oil, red wine vinegar, and oregano in a small bowl, then drizzle over the chopped vegetables and toss to combine. Season with salt and pepper.
Transfer the salad to a serving bowl and lay or sprinkle the feta cheese over the top. Sprinkle the feta with a pinch of oregano.
Serve and enjoy!
Notes
Chef Jenn's Tips
When making a simple recipe, use the best quality ingredients you can find. That includes vine-ripened or heirloom tomatoes, the best briny olives, and a good quality fruity olive oil.
Traditionally, this salad is served with slabs of feta cheese on top, versus crumbled cheese. This way, everyone can take a chunk and eat it with their salad. Crumbles will make your salad look milky –- you can use goat cheese or cow’s milk feta in this recipe.
Serve with pita bread wedges to soak up all the juice at the bottom!
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.