1small green bell pepperseeds and stem removed and sliced
1/4cupKalamata olivesnot pitted
4Tablespoonsextra virgin olive oilor more to taste
1Tablespoonred wine vinegar(optional)
2teaspoonsdried oreganodivided
4ouncesGreek fetacut into slabs
2Tablespoonscapersoptional
Sea saltto finish
Instructions
Cut the tomato in wedges over a shallow serving bowl or platter, to catch all the juices. Sprinkle the tomatoes with kosher salt and let sit for 5-10 minutes.
Meanwhile, peel and cut the cucumber into large rounds or chunks.
Add the chopped cucumbers, onion, green peppers, and olives to the tomatoes. Drizzle with most of the olive oil and a splash of red wine vinegar, if using. Sprinkle 1 teaspoon dried oregano over top. Toss gently but do not over-mix.
Top with feta slabs, the remaining teaspoon of oregano, and the capers, if using.
Drizzle the salad with a little more olive oil and a pinch of sea salt, to taste.
Serve immediately with crusty bread, if desired.
Notes
*If you find raw onions too pungent, soak the sliced onion in cold water for 10-15 minutes.