Prep all the vegetables: cut the 4 ripe tomatoes cut into large wedges or chunks into large wedges or rough chunks (don't go too small — big pieces are classic). Halve the 1 English cucumber halved lengthwise, sliced into thick half-moons lengthwise and slice into thick half-moons, about 1/2 inch thick. Slice the 1 green bell pepper cored, sliced into rings or strips into rings or strips. Thinly slice the 0.5 red onion thinly sliced into half-moons into half-moons.

If the 0.5 red onion thinly sliced into half-moons tastes very sharp or pungent, soak the slices in cold water for 5–10 minutes, then drain and pat dry. This mellows the bite without losing the flavor.

Add the 4 ripe tomatoes cut into large wedges or chunks, 1 English cucumber halved lengthwise, sliced into thick half-moons, 1 green bell pepper cored, sliced into rings or strips, 0.5 red onion thinly sliced into half-moons, and ½ cup Kalamata olives pitted, left whole to a large Mixing Bowl. If using 1 tbsp capers drained, add them now. Toss gently to combine.

In a small Mixing Bowl, whisk together the 4 tbsp extra-virgin olive oil, 1 ½ tbsp red wine vinegar, 1 tsp dried oregano preferably Greek oregano, ¼ tsp kosher salt, and ¼ tsp black pepper freshly ground until combined.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Transfer the dressed salad to a large serving platter or Mixing Bowl. Place the 6 oz feta cheese cut into one thick slab or crumbled into large pieces on top as one thick slab (traditional) or in large chunks — do not toss it in, let it sit proudly on top.