Cut up the tomatoes, onion, cucumbers and bell pepper.
Toss all of them together and place on a platter.
Add the olives, feta.
Cover with the olive oil and vinegar.
Add the oregano just before serving.
Yields 4 servings
**Consider using this recipe to make your own plant-based feta, courtesy of Chef Michael Skye.
Other dishes to accompany this salad could include:
Our Greek Spanakopita: https://veggiefestchicago.org/recipe/greek-vegan-spanakopita/
Our dolma recipe: https://veggiefestchicago.org/recipe/dolmas-stuffed-grape-leaves/
Our hummus recipe: https://veggiefestchicago.org/recipe/hummus/