Original Greek Salad

Cut the tomatoes into irregular, rustic wedges and place them directly in the bowl. Cut the cucumber into thicker half-moons (if the peel is thin, don't peel it for extra crunch). Cut the bell pepper into rings, and slice the onion thinly.

Add the cucumbers, bell pepper, onion and Kalamata olives to the bowl with the tomatoes. Gently toss the vegetables so the colors are distributed. Don't over-salt the tomatoes, as the feta is salty enough.

Pour the red wine vinegar and most of the olive oil over the vegetables. Don't mix too aggressively so the tomatoes don't fall apart.

Place a whole piece of feta cheese on top of the salad (don't cut it into cubes!). Generously sprinkle the feta and the entire salad with dried oregano and drizzle with the remaining olive oil. Serve immediately with a piece of whole grain bread for dipping.