Classic Greek Horiatiki Tomato-Cucumber-Feta Salad (6 Servings)

Rinse four tomatoes, one cucumber, one green pepper and one red onion under running water and prepare a clean cutting board.

Slice the red onion into thin half-moons. If you want a milder flavor, soak in cold water about 10 minutes, then drain.

Cut tomatoes into bite-size wedges, partially peel and half-moon slice the cucumber, and core and ring-slice the green pepper.

Arrange prepared vegetables and about 60g pitted Kalamata olives on a large serving platter.

Sprinkle half of the total 1 1/2 tsp dried oregano and about 1/4 tsp kosher salt over the vegetables.

Drizzle on 60ml olive oil and 15ml red wine vinegar, then toss very gently to avoid bruising the vegetables.

Slice or tear about 200g feta into broad pieces on top and scatter over the remaining oregano.

Serve immediately, chilled or at room temperature, dividing into six portions. Cover and refrigerate leftovers at 4°C or below, eat within the author's two-day limit, and do not leave at room temperature two hours or longer.