Start by prepping the vegetables. Peel the cucumbers, halve them lengthwise, then quarter the halves and dice it up, so you’re left with nice, chunky pieces of cucumber.

If you’re using regular tomatoes, cut them to mirror the cucumber slices. If you’re using cherry tomatoes, just cut each one in half.

Slice the onions into thin half-moons. If you’re not a fan of sharp, raw onions, dunk them in cold water for a bit to take some of the pungency out.

Dice the bell peppers into chunky pieces just like the cucumbers and the onions.

Mix up all the cut veggies in a bowl

To make the dressing, add the extra virgin olive oil to a bowl. If you can get your hands on kalamata olive oil, I would highly recommend it.

To the olive oil, add one tablespoon of red wine vinegar. Lemon juice will work as sub in a pinch if you don’t have the red wine vinegar but the flavour will be different.

Add in the fresh oregano or thyme, fresh ground pepper and salt. Give it all a good whisk until it emulsifies.

Pour the dressing on the salad and toss to mix everything, so all the lovely veggies are coated slickly in it.

Serve with a slab of feta on top, or crumbled like I did.