1 Cucumber, or 3/4 English (hot house) cucumber preferred, partially peeled making a striped pattern
1 green bell pepper, cored
1 medium red onion
Greek pitted Kalamata olives
Salt, a pinch
4 tbsp quality extra virgin olive oil
1-2 tbsp red wine vinegar
8 oz or more creamy Greek feta cheese in blocks (do not crumble)
1/2 tbsp quality dried oregano
Cut the tomatoes into wedges or large chunks. Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2″ in thickness). Thinly slice the bell pepper into rings. Cut the red onion in half and thinly slice into half moons. Place everything in a large salad dish. Add a good handful of the pitted kalamata olives. Season very lightly with salt (just a pinch). Pour the olive oil and red wine vinegar. Give everything a very gentle toss to mix; do NOT over mix, this salad is not meant to be handled too much. Now add the the feta blocks on top. Sprinkle the dried oregano. Serve with crusty bread.