- 3 large ripe summer tomatoes, cut into large wedges
- 1 large cucumber, peeled in stripes and cut into thick chunks
- ½ large red onion, thinly sliced
- 1 cup Kalamata olives, whole
- 5-6 oz Greek feta, cut into a thick slab (not crumbled)
- ½ tsp dried Greek oregano
Dressing (Minimal & Classic)
- ¼ cup fancy peasant olive oil
- 2-3 tbsp fancy peasant vinegar (red wine-style preferred)
- Kosher salt, to taste
