The authentic Greek salad, Horiatiki, does not contain lettuce. Its foundation is ripe, juicy tomatoes, whose juice mixes with the olive oil to create the dressing. The quality of the olive oil and Feta cheese is crucial.
Traditionally, Feta cheese is served as one large slab placed on top, not diced and mixed with the vegetables.
Cut the tomatoes into thick wedges or chunks. Peel the cucumber, cut it lengthwise in half, and slice into thick pieces (half-moons).
Slice the bell pepper and onion into thin slices or strips.
In a large bowl, combine the tomatoes, cucumber, onion, bell pepper, and olives.
Gently toss the vegetables. Add a little salt and black pepper, but be careful with the salt – Feta is very salty.
Drizzle with olive oil and optionally with wine vinegar. The vinegar should not dominate, only add freshness. Toss lightly again.
Transfer the salad to a serving bowl.
Place the large slice (block) of Feta cheese on top of the entire mixture. The cheese should not be mixed with the vegetables.
Sprinkle the Feta cheese generously with dried oregano and drizzle with a little olive oil.
Serve immediately, ideally with crusty bread for dipping into the juice at the bottom of the bowl (the combination of oil and tomato juice).