Wash and dry all vegetables thoroughly. Cut tomatoes into wedges (about 8 pieces per tomato), slice cucumbers into thick rounds, and cut the bell pepper into strips. Pro tip: Keep vegetable pieces large - this is a rustic village salad, not a finely diced salad.

Slice the red onion into thin half-moons and place in cold water for 5 minutes to mellow the sharpness, then drain and pat dry. Pro tip: This step removes the harsh bite from raw onion while keeping the flavor.

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper until well combined. Pro tip: Let the dressing sit for 10 minutes to allow the flavors to meld together.

In a large serving bowl, combine the tomatoes, cucumbers, bell pepper, and red onion. Gently toss to mix. Pro tip: Add vegetables in order of firmness - hardest first, most delicate last.

Pour the dressing over the vegetables and toss gently to coat everything evenly. Pro tip: Use your hands or large spoons to toss gently and avoid bruising the tomatoes.

Top with chunks of feta cheese, Kalamata olives, and fresh oregano. Give one final gentle toss. Pro tip: Don't over-mix once you add the feta - you want those beautiful white chunks to stay intact.

Let the salad rest for 15 minutes before serving to allow the flavors to develop. Pro tip: The vegetables will release their juices, creating an even more flavorful dressing.