Wash and chop or slice your tomatoes, and put them in a salad bowl.

Peel the cucumber, then slice the cucumber in half lengthways. As an optional step, you can deseed the cucumber by scooping the seeds out with a spoon. This will stop too much water from the cucumber mixing into the salad. Once cut, slice the cucumber into thin-half-rounds, and add the sliced cucumber to the salad bowl.

At this point, if you're adding bell pepper, thinly slice the green bell pepper and add this to the cucumber and tomato.

Thinly slice the red onion into half-rounds, and add to the salad bowl.

In a glass or cup, add a splash of red wine vinegar to three tablespoons of extra virgin olive oil, and drizzle the dressing over the ingredients, then give everything a good toss. This is where using a bowl, before you plate, will help you really mix the salad and meld the flavors together. Feel free to add a pinch of salt, but be careful to not add too much, because the feta cheese will add plenty of natural saltiness.

Plate the salad and top it with the Kalamata olives.

Add the feta cheese to the top of the salad, then drizzle a tablespoon of olive oil over the feta cheese and salad, before topping everything with dried oregano.