Cut the tomatoes into wedges and place them in a large salad bowl.
Slice the cucumber into rounds or half-moons, depending on your preference. Add to the bowl.
Thinly slice the red onion and add it to the salad.
If using, slice the green bell pepper into thin rings or strips and add it to the bowl as well.
Add the Olives and Feta:
Add the Kalamata olives to the salad.
Place the block of feta cheese on top of the salad. You can either leave it whole or cut it into large cubes or crumbles, depending on your preference.
Season the Salad:
Sprinkle the dried oregano over the salad, along with a pinch of salt and freshly ground black pepper to taste.
Dress the Salad:
Drizzle the extra virgin olive oil over the salad. If you like a bit more tang, add red wine vinegar and/or fresh lemon juice for an extra layer of flavor.
Toss (Gently!):
Gently toss the salad to combine the ingredients, making sure not to break up the feta too much. You want the feta to stay in big chunks, so it can be enjoyed with each bite.
Garnish and Serve:
Optionally, garnish the salad with some fresh parsley for a burst of green color and added flavor.
