8-10 Campari tomatoes, quartered, seeds removed
3 Persian cucumbers, sliced into rounds
1/3 medium red onion sliced, separate into rings
1/2 green pepper, seeded and sliced into chunks or cut into rings
1/4-1/3 cup feta cheese
12 kalamata olives, pitted, sliced in half
1 Tbsp capers
Sprinkling of fresh oregano (dried may be used)
1/4-1/3 cup good olive oil
Kosher salt
In a bowl combine the tomato quarters and cucumber slices. Place the onion and pepper rings in the bowl. Add the olives, capers, oregano and salt and mix lightly. Crumble the feta and place it on top of the salad and dress with the olive oil.