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1
Cut out the stem end and cut into wedges: 2 small ripe tomatoes.
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2
Season with: Salt.
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3
Peel, cut in half lengthwise, and thickly slice: 1 medium cucumber (If the seeds are large, remove them by scraping a spoon down the center of the halved cucumber.)
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4
Peel and thinly slice: 1/2 small red onion or 5 green onions, Cut in half, core and seed, and slice thin: 1 small sweet red pepper.
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5
Rinse (and if you prefer, pit): About 1/4 cup black olives (2 or 3 olives per person).
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6
Break up or cut into small pieces: 4 ounces feta cheese.
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7
Make a vinaigrette.
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8
Mix: 2 teaspoons red wine vinegar, 1 teaspoon lemon juice (optional), 2 teaspoons fresh oregano, chopped, Salt and fresh-ground black pepper.
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9
Whisk in: 6 tablespoons extra-virgin olive oil.
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10
Season the cucumbers and onions with salt.
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11
Taste the tomatoes and season again if they need it.
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12
Gently toss the vegetables with about three quarters of the vinaigrette.
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13
Taste and add more salt or vinegar as needed.
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14
The salad can sit for a few minutes to let the flavors blend together.
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15
Just before serving, gently toss the salad again and garnish with the cheese and olives.
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16
Spoon over the remaining vinaigrette.
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17
Serve the salad over a few leaves of romaine or other lettuce.
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18
A few salt-packed anchovies, rinsed and filleted, make a nice garnish.
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19
Dried oregano may be substituted for fresh, but use only 1 teaspoon.
