3 large ripe tomatoes (about 2 pounds), coarsely cut into 1- to 1 1/2-inch pieces
1 small red onion, cut into large dice
2 red bell peppers, seeded, deribbed and coarsely cut into 1- to 1 1/2- inch pieces
1 English cucumber, cut into 1-inch pieces
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Coarse salt and freshly ground pepper, to taste
3/4 pound feta cheese
1 cup kalamata olives
1 teaspoon dried Greek oregano
Arrange the tomatoes, onion, bell peppers and cucumber on a serving plate. Drizzle with olive oil and vinegar. Season with salt and pepper.
Crumble the feta cheese over the top, distributing it evenly. Sprinkle the olives and oregano over the salad and serve immediately.
SERVES 8.