Thinly slice the red onion into half-moons. For a milder flavor, soak the onion slices in a bowl of ice water with 1 teaspoon of red wine vinegar for 10 minutes, then drain well.

Cut the tomatoes into bite-sized wedges or chunks. Peel the cucumber partially in stripes for visual appeal, then slice into half-moons. Core and seed the green bell pepper, then slice it into thin rings or strips.

In a large serving bowl, combine the prepared tomatoes, cucumber, green bell pepper, Kalamata olives, and drained red onion.

Tear the block of feta cheese into rustic, bite-sized pieces and scatter them over the vegetables. Season generously with dried Greek oregano, sea salt, and freshly ground black pepper.

Drizzle the extra virgin olive oil and the remaining red wine vinegar evenly over the salad. Gently toss all ingredients together to combine, ensuring the feta is distributed without breaking apart too much.

Serve immediately to enjoy the peak freshness and vibrant flavors.