Wash the tomatoes and cut each one into rough wedges, keeping the seeds and juice for the bowl.

Peel the cucumber in alternating strips for texture, then slice it into thick half-moons.

Thinly slice the red onion into half-rings and cut the green bell pepper into thin rings, discarding the seeds and stem.

In a large mixing bowl, combine the tomato wedges, cucumber, red onion, green bell pepper, and kalamata olives.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.

Pour the dressing over the vegetables and toss gently so every piece is lightly coated.

Let the dressed vegetables sit at room temperature for 10 minutes so the flavors meld and the onion softens.

Place the whole block of feta on top of the salad rather than crumbling it, in the traditional village-salad style.

Drizzle a little extra olive oil over the feta and sprinkle with a pinch of oregano just before serving.