This is my favorite Greek salad, which Andrew refers to as "the one without the lettuce."
1 pint cherry tomatoes, cut in half
1 large cucumber, peeled and seeded, diced
1 large red bell pepper, diced
1 large green pepper, diced
1/4 cup pitted kalamata olives, cut in half
1/2 small red onion, diced
3 tablespoons fresh parsley, chopped
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
About 2 ounces crumbled fetaToss all ingredients. Season with salt and pepper. Let sit at room temperature for at least one hour for flavors to meld.