Start by washing all the fresh vegetables. Rinse the tomatoes, cucumber, and bell pepper under cool water. This will ensure they are clean and ready for your salad.

Chop the tomatoes into wedges or chunks that feel right for your preference. For the cucumber, use a peeler to create stripes. Then, cut it into half-moons. Thinly slice the green bell pepper into rings and the red onion into crescent-shaped pieces.

In a large salad bowl, combine the chopped tomatoes, cucumbers, bell pepper, and red onion. Add in the capers and Kalamata olives.

Sprinkle the dried oregano over the salad along with a generous pinch of kosher salt. These two elements are key to achieving the authentic Greek flavor profile.

Gently break the feta cheese into rustic pieces on top of the salad. Drizzle with high-quality extra virgin olive oil and a splash of red wine vinegar. This is where the magic really happens!

Using salad tongs or two large spoons, carefully toss the salad to combine everything. Be gentle with the feta, as you want to keep some larger pieces intact. Serve immediately, or let it sit for a few minutes to let the flavors meld.