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3 large ripe tomatoes, cut into wedges
1 cucumber, sliced into thick half-moons
1 green bell pepper, sliced
1 red onion, thinly sliced
1/2 cup Kalamata olives
200 grams (about 7 ounces) feta cheese, cut into cubes or crumbled
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper, to taste
Optional: a handful of fresh parsley, chopped
Prepare the Vegetables: In a large salad bowl, combine the tomato wedges, cucumber slices, green bell pepper, and red onion.
Add Olives and Feta: Add the Kalamata olives and feta cheese to the bowl.
Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper.
Combine: Pour the dressing over the salad and gently toss to combine. Be careful not to break the feta cheese too much.
Serve: Taste and adjust the seasoning if necessary. If you're using parsley, sprinkle it on top. Serve the Greek salad immediately for the freshest flavor.