Greek Salad

Wash 600g ripe field tomatoes, 350g English cucumber, and 180g green bell pepper thoroughly under cool running water. Pat dry with a clean kitchen towel to remove excess moisture that would water down the salad. Cut tomatoes into 2cm thick wedges, slice cucumber into 1cm unpeeled half-moons, and cut bell pepper into 5mm wide strips, discarding all seeds and white inner pith.

Peel the 120g small red onion, slice into paper-thin half-rings, and submerge in a small bowl of ice-cold water for 5 full minutes. Drain completely and pat dry with paper towels; this step removes harsh, bitter raw onion bite while preserving the onion's crisp, mild, sweet flavor.

Add prepped tomato wedges, cucumber half-moons, bell pepper strips, dried drained red onion, 150g pitted Kalamata olives, and 20g rinsed capers to a large 3L ceramic salad bowl. Toss gently with two wide salad forks to distribute ingredients evenly, taking care not to mash soft tomato flesh.

In a small 120ml lidded glass jar, combine 60ml extra-virgin Greek olive oil, 30ml red wine vinegar, 3g (1/2 tsp) kosher salt, and 1g (1/4 tsp) freshly ground black pepper. Seal the lid tightly and shake vigorously for 20 seconds until the dressing is fully emulsified, slightly thickened, and uniform in color.

Pour 3/4 of the prepared dressing evenly over the mixed vegetable base in the large salad bowl. Toss very gently for 10 seconds to lightly coat all ingredients, avoiding over-mixing which would crush tomatoes and release excess watery juice.

Cut the 200g block of sheep's milk feta into a single 2cm thick slab (do not crumble, per traditional Greek preparation) and place it centered on top of the salad. Sprinkle 1g (1 tsp) dried Greek oregano over the feta and salad, drizzle with the remaining reserved dressing, and serve immediately at room temperature with no pre-chilling needed.