4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ red onion, thinly sliced
1 green pepper, sliced
16 Kalamata olives
1 tsp dried oregano (or Knorr Greek salad dressing)
85g feta cheese, cut into chunks (barrel matured feta is the best, you may add more feta, I add 150g)
4 tbsp Greek extra virgin olive oil
a splash of red wine vinegar