Prep all the vegetables: cut the 4 ripe tomatoes cut into large wedges into large wedges or rough chunks (don't go too small — big pieces are classic). Halve the 1 english cucumber halved lengthwise lengthwise and slice into thick half-moons, about 1/2 inch thick. Slice the 1 green bell pepper cored into rings or strips. Thinly slice the ½ red onion thinly sliced into half-moons into half-moons.

If the ½ 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, 1 english cucumber halved lengthwise, 1 green bell pepper cored, ½ red onion thinly sliced into half-moons, and ½ cup Kalamata olives pitted to a large mixing bowl. If using 1 tbsp capers, 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.

Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust ¼ tsp kosher salt if needed — remember the 6 oz feta cheese cut into one thick slab or crumbled into large pieces and ½ cup Kalamata olives pitted are already salty.

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.

Drizzle the extra tablespoon of extra-virgin olive oil directly over the 6 oz feta cheese cut into one thick slab or crumbled into large pieces, then finish with a pinch of dried oregano preferably Greek oregano over the whole salad. Serve immediately with crusty bread.