Prep the vegetables. Slice the cucumber into half-moons, thinly slice the red onion and bell pepper, and cut the tomatoes into wedges. If using cherry tomatoes, halve them. Keep pieces medium-large for a classic look and better crunch.

Rinse the onions. If your onion is sharp, soak the slices in cold water for 5 minutes, then drain. This keeps the flavor crisp without the harsh bite.

Make the dressing. In a small bowl, whisk olive oil, red wine vinegar, lemon juice, dried oregano, a pinch of salt, and black pepper. Taste and adjust acidity with more vinegar if needed.

Combine the base. In a large bowl, add tomatoes, cucumber, bell pepper, and onion. Pour over about two-thirds of the dressing and toss gently until everything is coated.

Add olives and feta. Scatter in the Kalamata olives. Place the block of feta on top or break it into large chunks. Drizzle the remaining dressing over the feta.

Season and finish. Sprinkle with more dried oregano, a pinch of salt, and plenty of cracked black pepper. Add capers or fresh herbs if using.

Rest briefly. Let the salad sit for 5–10 minutes at room temperature so the flavors come together. Serve with crusty bread to soak up the juices.