Gather a large mixing bowl and wash your fresh ingredients. Chop approximately 2 cups of ripe tomatoes, one crisp cucumber, and one green bell pepper into bite-sized pieces. Thinly slice half a red onion, then add all the vegetables to the bowl. Gently toss them together until combined.

Measure out about 1 cup of pitted Kalamata olives and introduce them to the vegetable mix in your bowl. Toss everything gently to distribute the olives evenly among the other ingredients.

Sprinkle your salad with kosher salt and freshly ground black pepper to taste. Toss the salad lightly to incorporate the seasonings.

In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil and 2 tablespoons of red wine vinegar. Drizzle this dressing over the salad while gently mixing everything.

Cut 4 ounces of Greek sheep's milk feta cheese into slabs and arrange them on top of the salad. Sprinkle a teaspoon of dried oregano over the feta.

Consider an extra drizzle of olive oil just before serving, and serve the salad in a beautiful bowl or on a platter.