Prepare the vegetables: Wash and dry all your vegetables. Cut the tomatoes into wedges — you want chunky pieces that will hold their shape. The cucumber should be halved, then sliced into half-moons about 1cm thick. You'll see the seeds glistening in the centre, which adds moisture to the finished dish. Slice the bell pepper into thin rings and the red onion into delicate half-rings.

Combine in a bowl: Add the tomato wedges, cucumber slices, pepper rings, and onion half-rings to a large salad bowl. The colours should be vibrant — deep red, bright green, and pale purple — a sign everything is fresh. Scatter the Kalamata olives over the top.

Make the dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, dried oregano, and a generous pinch of salt and pepper. Screw the lid on tightly and shake vigorously for about 10 seconds until the dressing looks cloudy and emulsified. The smell of oregano and vinegar should be sharp and inviting.

Dress and toss: Pour the dressing over the vegetables. Using your salad servers or clean hands, gently toss everything together until each piece glistens with the dressing. You'll hear a satisfying rustle as the vegetables move against each other. Be gentle — you don't want to bruise the tomatoes.

Add the block feta: This is the defining moment. Place the block of feta directly on top of the dressed salad. Do not crumble it. Leave it whole — it looks magnificent and allows everyone to take a piece as they serve themselves. If you like, sprinkle a little extra dried oregano and a drizzle of olive oil over the feta block.

Rest and serve: Let the salad sit at room temperature for 5 minutes before serving. This brief rest allows the flavours to mingle. The feta will soften slightly, and the tomatoes will release their juices, creating a light, flavourful pool at the bottom of the bowl. Garnish with fresh parsley if using, and serve immediately.