Greek Salad with Lemon and Oregano

• 1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped
• 1/2 a green bell pepper, chopped
• 1 cup (about 6 ounces) cherry or grape tomatoes, halved
• 1/4 cup kalamata olives (you can also serve these alongside)
• 1/4 small red onion, thinly sliced
• 1 lemon, halved
• 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices
• 2 tablespoons olive oil, or more to taste
• Salt and freshly ground black pepper
• 1 sprig oregano, leaves minced

Toss cucumbers, pepper, tomatoes, olives (if using) and onion in a shallow bowl or deep plate. Squeeze half a lemon over it. Arrange feta slices on top. Drizzle with olive oil, sprinkle with salt, pepper and oregano. Serve with a slice of feta on top of each serving, and the second half of the lemon for those that like their salads punchier.

Serves 2 generously.

VERDICT:  Just the thing you want when it's hot and humid and you can't stand the idea of turning on the stove or washing dishes.  Also when you have oregano growing in your garden.  Keep.