Prepare the vegetables: Halve the tomatoes, then slice each half into 2cm wedges. The flesh should feel firm but give slightly under your knife, releasing a faint, sweet scent. Peel the cucumber in alternating strips, leaving some dark green skin for visual contrast, then halve lengthwise and slice into half-moons about 1.5cm thick. The pieces should be crisp and cool to the touch.

Slice the onion and pepper: Halve and peel the red onion, then slice it into very thin rings. You want them translucent and delicate, not chunky. As you cut, the sharp onion aroma should be noticeable but not overwhelming. Core and deseed the green pepper, then slice it into thin rings to match the onion. The pepper should feel waxy and firm.

Combine the base: In a large, wide salad bowl, gently toss together the tomato wedges, cucumber pieces, onion rings, and pepper rings. Use your hands for this – it’s the most gentle method and prevents bruising. You should see a beautiful mosaic of red, green, and white, with the tomato juices beginning to pool at the bottom of the bowl.

Create the dressing: In a small jar, combine the extra virgin olive oil, red wine vinegar, dried oregano, a generous pinch of flaky sea salt, and a few grinds of black pepper. Screw the lid on tightly and shake vigorously until the mixture emulsifies and looks slightly cloudy. The aroma should be herbaceous and tangy.

Dress and rest: Pour the dressing evenly over the vegetables. Toss everything very gently with your hands or salad servers, just until the vegetables are lightly coated. The tomatoes should glisten, and the red wine vinegar will have brightened their colour. Let the salad sit at room temperature for 10 minutes. This resting period is crucial – the salt draws out the tomato juices, creating a natural, flavourful dressing at the bottom of the bowl.

Plate for presentation: Now, for the restaurant touch. Using a slotted spoon, transfer the dressed vegetables to a serving platter, leaving the excess juices behind in the bowl. Arrange the vegetables in an even, single layer. Do not pile them high – a flat, wide presentation looks far more deliberate and elegant. The vegetables should be evenly distributed, showing off every colour.

Add the feta and olives: Pat the block of feta dry with kitchen paper. Place it whole, or cut into two thick slabs, directly in the centre of the arranged vegetables. The feta should be the star of the show. Scatter the Kalamata olives artfully around the feta, not haphazardly. Finally, drizzle a little of the reserved juices from the bowl over the feta, and finish with a sprinkle of dried oregano and a few fresh parsley or mint leaves. The final picture should be clean, deliberate, and utterly tempting.