Prepare the vegetables. If you prefer, you may not peel the cucumber (as we have not). This is when we are sure of the cucumber’s quality, especially if it is home-grown as ours. Cut the tomatoes (2) and the cucumber (1) into big pieces.

Peel the onion (1) and cut it to thin circles. What we do when we peel onions is remove the first layer because it is the oldest and least delicious of them all and it could harm the taste.

Remove the seeds of the green pepper (1) and cut it to circles as well. You would not see it in our salad and the reason is one of us is not really keen on peppers at all (especially in salads).

Cut the Feta cheese (150 g) into cubes. You can either serve it as a topping to the salad, or in a separate nice plate next to it.

Add all the vegetables to a large salad bowl and season with the salt (1 pinch – since the cheese is salty by itself) and mix nicely.

Serve in a pretty plate and add the Feta cheese and olives on top. Pour the olive oil (5 tbsp) and season with the dried oregano.

Kalì Òrexi!