Greek Salad

6 T. olive oil
3T. red wine vinegar
3 ripe med tomatoes cut into wedges
2 cucumber, peeled and sliced
1/4 small red onion, thinly sliced
1/4 small green bell pepper, seeded and sliced
1/4 t. fine sea salt
6 kalamata olives
3 oz. slice feta
1 t. dried oregano

In a small bowl, combine the olive oil and vinegar.  Whisk and then set aside.  Place the tomatoes, cucumbers, onions, and bell peppers in a shallow bowl.  Pour the olive oil and vinegar mixture over the salad, then sprinkle the sea salt over the top.  Toss gently.  Scatter the olives over the salad, then placed the slice of feta on top and sprinkle the salad with the oregano.  Drizzle l t. of the olive oil over the feta before serving.  This is best served fresh.