Greek Salad

I ate the most delicious Greek Salad today at Phillips Farm-a fantastic local produce stand but equally as good of a spot for breakfast or lunch.  The ingredients were farm-fresh and so full of flavor and the dressing was strong but not overpowering.  Here's the perfect combination:

Salad:

• 3 vine ripe tomatoes, cut into chunks
• 1 red onion, thinly sliced
• 1/2 European seedless cucumber, cut into bite-size chunks
• 1 small red bell pepper, seeded and chunked
• 1 small green bell pepper, seeded and chunked
• 1 cubanelle pepper, seeded and chunked
• 1 cup Kalamata black olives
• 1/4 cup crumbled Greek feta

Dressing:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Coarse salt and black pepper to taste