This is an extremely seasonal recipe. Only use this in the height of tomato season for best results.
Pick the ripest, nicest tomatoes you can find, core them and roughly chop.
Peel, de-seed and slice the cucumbers.
Peel and thinly slice the red onion.
Mix all of these ingredients in a bowl with a pinch of salt and the dried oregano and leave standing for 10 minutes.
Then crumble the feta, add the olives, olive oil and a squeeze of lemon to taste.
Mix and serve.
«This salad is all about the ingredients. Use a good extra virgin olive oil (Kalamata preferably). Serve with a nice bread.»