A refreshing and vibrant Mediterranean salad, perfect for any occasion.
Chop the ripe tomatoes into wedges and place them in a mixing bowl.
Use a sharp knife to avoid crushing the tomatoes.
Slice the English cucumber into thin rounds and add to the bowl.
Peeling the cucumber is optional, depending on your preference.
Cut the red bell pepper into thin strips and add to the bowl.
Remove all seeds and white membranes for a sweeter taste.
Thinly slice the red onion and separate into rings before adding to the bowl.
Soak the onion slices in cold water for a milder flavor.
Add the pitted Kalamata olives to the bowl.
Ensure the olives are well-drained to avoid excess liquid in the salad.
In a separate bowl, whisk together the olive oil, red wine vinegar, juice of the fresh lemon, dried oregano, minced garlic, salt, and freshly ground black pepper to make the dressing.
Taste the dressing and adjust seasoning as needed.
Pour the dressing over the salad and toss gently to combine.
Toss just before serving to keep the vegetables crisp.
Top the salad with crumbled feta cheese and sprinkle with fresh parsley.
Add the feta cheese last to maintain its texture.
Serve the salad in individual bowls and enjoy.
Pair with crusty bread for a complete meal.
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