Cut tomatoes into large chunks.

Slice cucumber into 1/2-inch circles, then cut circles in half.

Chop the green pepper into preferred-size pieces.

Dice the sweet onion.

Place all of the above ingredients into a large serving bowl. Add Kalamata and green olives as desired. Season with a pinch of salt and freshly ground black pepper. Gently stir in the extra virgin olive oil, red wine vinegar and just enough Mediterranean dressing to moisten salad (start with 1/4 cup then add more if needed). Do not over mix the salad!

Add the Feta cheese crumbles to top of salad and sprinkle with the dried oregano.

Serve immediately or let marinate in refrigerator. Store leftovers in the refrigerator...will keep 3-4 days.