Mediterranean Crisp Feta and Olive Salad

1. Prepare Tomatoes

Begin by cutting the tomatoes. Remove the stem end and slice them into wedges. Sprinkle a bit of salt on the tomatoes; this will draw out their juices and enhance their flavor, making the wedges juicy and slightly glistening.

2. Prepare Cucumber

Peel the cucumber and cut it in half lengthwise. If the cucumber has large seeds, scoop them out with a spoon. Then, thickly slice the cucumber.

3. Prepare Onion

If you're using a red onion, peel it and slice it thinly. If you prefer green onions, simply slice them.

4. Prepare Red Pepper

Cut the sweet red pepper in half, remove the core and seeds, and then slice it thinly.

5. Prepare Olives

Rinse the black olives thoroughly and pit them if you prefer. This step is optional depending on your taste.

6. Prepare Feta Cheese

Break up the feta cheese into small pieces or cut it into cubes, whichever you find easier.

7. Make Vinaigrette

In a bowl, mix together the red wine vinegar, lemon juice (if using), chopped fresh oregano, a pinch of salt, and freshly ground black pepper. Slowly whisk in the extra-virgin olive oil until the mixture is well combined.

8. Season Vegetables

Season the cucumbers and onions with a pinch of salt. Taste the tomatoes and add more salt if necessary.

9. Toss Salad

Toss all the vegetables in a large bowl with about three-quarters of the vinaigrette. Allowing the salad to sit for a few minutes will let the flavors meld beautifully and give the vegetables a slight gloss.

10. Garnish and Serve

Gently toss the salad once more before garnishing it with the feta cheese and black olives. Drizzle the remaining vinaigrette over the top. Serve immediately and enjoy the crisp, refreshing flavors of this Mediterranean delight.