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1
Carefully slice the brick of feta into 12 slices, 1/4 to 1/2 inch thick each.
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2
Use a cheese wire or some dental floss to cut the cheese if it crumbles too easily when using a knife.
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3
Next, trim off both ends of the bell pepper and pull out the seeds and membranes.
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4
Thinly slice the pepper into 12 pieces, 1/4 to 1/2 inch thick.
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5
Slice the cucumber even thinner, into 1/8-inch-thick rounds.
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6
Trim the ends off the onion as you did the pepper.
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7
Cut the outer layer of skin off, then trim one side with a shallow cut so that the whole onion sits stable on its side.
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8
Thinly slice the onion as you did the pepper, into 12 pieces.
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9
Slice the tomatoes in the same fashion as the onion, trimming off one side to stabilize it before slicing it across.
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10
Cut the tomatoes a little thicker, 6 slices per tomato.
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11
Season the tomatoes with a little coarse salt.
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12
Strip the oregano leaves off the stems by holding stems at the top and gently pulling backward.
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13
Pile up the leaves on your cutting board and combine with the parsley leaves.
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14
Finely chop both, milling them together.
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15
To the chopped herbs, add the zest of the lemon.
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16
Trim the ends of the lemon and wedge it; reserve wedges.
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17
To the herb and lemon zest combination, add lots of fresh coarse black pepperat least a full teaspoon and up to 2.
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18
Mix it in with your fingertips.
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19
Arrange the cheese slices in a single layer on your work surface and scatter the herb mixture over the cheese slices.
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20
Pour a puddle of EVOO on each plate or on a serving platter.
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21
Assemble stacks of Greek salad like this: sliced tomato, sliced onion, a layer of thin slices of cucumber, a slice of bell pepper, a slice of herb-crusted feta.
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22
Repeat twice.
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23
Each stack will have 3 layers, making a tower of Greek salad for each portion.
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24
Garnish each plate or the serving platter with olives and wedges of lemon.
