Sałatka Greek - Polish Greek Salad

Wash and thoroughly dry all vegetables using clean kitchen towel or salad spinner.

Cut tomatoes into wedges, removing core and seeds if desired for less watery salad.

Peel cucumber in alternating strips leaving some skin for color and texture, cut lengthwise in quarters then slice.

Peel red onion, slice into very thin half-moons, soak in cold water for 10 minutes to reduce sharpness.

Core bell peppers, remove seeds and white membranes, cut into strips about 1cm wide.

Pit olives if needed, leave whole or halve depending on preference.

In large serving bowl, combine tomatoes, cucumber, drained onion, peppers, and olives.

In small jar with lid, combine olive oil, vinegar, dried oregano, salt, and freshly ground pepper.

Seal jar tightly, shake vigorously for 30 seconds until dressing emulsifies into creamy consistency.

Pour dressing over vegetables, toss gently with large spoons to coat all pieces evenly.

Cut or crumble feta cheese into chunks, scatter over salad.

Toss very gently once more, being careful not to break cheese too much.

Let salad rest 5-10 minutes before serving to allow flavors to marry.

Serve immediately as side dish or light meal with crusty bread.