1. Prepare the Vegetables – Wash and dry the tomatoes, cucumbers, bell peppers, and red onion. Dice the tomatoes and cucumbers into bite-sized pieces. Thinly slice the red onion and bell peppers.

2. Assemble the Salad – In a large salad bowl, combine the chopped tomatoes, cucumbers, red onion, and bell peppers. Crumble the feta cheese over the top and scatter the Kalamata olives throughout the salad.

3. Make the Dressing – In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and a generous pinch of salt and freshly ground black pepper. Finely chop the fresh oregano and add it to the dressing, stirring to combine.

4. Dress the Salad – Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Be careful not to over-toss, as this can bruise the delicate vegetables.

5. Chill and Serve – Let the salad chill in the refrigerator for 10-15 minutes to allow the flavors to meld. Serve chilled, garnished with a few extra oregano leaves if desired.