Greek Salad

This is such a simple recipe and yet it is very enjoyable, even before the summer tomato season takes off, and I recommend making it weekly over the summer months. Dressing 2 tablespoons extra-virgin olive oil, plus more to serve 1 tablespoon freshly squeezed lemon juice 1 tablespoon red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Salad 1/2 small red onion, finely sliced, or to taste 4 medium-size ripe tomatoes (total weight about 500 grams) 500 grams cucumber 1 handful Kalamata olives 1 tablespoon capers, rinsed 1/3 green bell pepper, cut crosswise into 3 circles 150 grams feta cheese 1 teaspoon dried oregano Start by making the dressing, whisking all the ingredients together in a bowl. (If you want to marinate the onion first, add it to the dressing now, letting it soften there for 20 minutes.) Cut the tomatoes into large, thick, wedges, about ¾ inch (2 centimeters) wide. Peel the cucumber and cut it into thick, diagonal slices about ¾ inch (2 centimeters) wide also, then cut these slices in half, so they are roughly the same size as the tomatoes. Place the tomatoes, cucumber, and onion in a large bowl. Add the dressing and toss together well. Scatter the olives and capers over the salad, layer on the slices of green bell pepper, and place a large piece of feta on top. Drizzle the entire salad with a bit more extra-virgin olive oil and finish with the dried oregano. Serve with crusty bread.