Wash the cucumbers thoroughly and trim the ends. If using thick-skinned cucumbers, peel them partially or completely depending on preference. Cut the cucumbers lengthwise and then slice them into large rustic chunks approximately 2–3 cm in size. Greek village salads traditionally use chunky vegetables rather than finely chopped pieces. If the cucumbers contain large seeds, remove them before chopping to maintain a crisp texture. Place the cucumber pieces into a large mixing bowl.

Wash the tomatoes and pat them dry. Using a sharp knife, cut the tomatoes into large wedges, typically 6–8 pieces per tomato depending on size. Avoid cutting them too small so they maintain their structure when tossed with the other ingredients. If the tomatoes contain excess watery pulp, remove some of the interior seeds to prevent the salad from becoming overly watery. Add the tomato wedges to the bowl.

Peel the red onion and slice it very thinly into half-moon slices about 2 mm thick. Thin slicing ensures the onion flavor blends evenly with the other vegetables without overpowering them. If the onion flavor is very strong, place the slices in a bowl of cold water for 5 minutes, then drain thoroughly and pat dry before adding to the salad. This step mellows the sharpness while keeping the onion crisp.

Wash the green bell pepper and remove the stem, seeds, and internal membranes. Chop the pepper into medium-sized pieces roughly 1–2 cm wide so the flavor distributes evenly throughout the salad. Add the chopped bell pepper to the bowl with the other vegetables.

Ensure the Kalamata olives are pitted. If they are whole, they can be added directly to the salad or sliced in half lengthwise for easier distribution. Olives contribute the briny, salty flavor typical of Greek village salads.

Add the cucumbers, tomatoes, red onion, bell pepper, and olives to a large bowl. Toss the vegetables gently using a spoon or salad tongs to distribute them evenly before adding the dressing.

In a small bowl combine the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper. Whisk vigorously for about 15–20 seconds until the oil and lemon juice emulsify slightly. The dressing should taste bright, aromatic, and balanced with citrus and herbs.

Pour the prepared dressing evenly over the vegetables. Toss the salad gently until all ingredients are lightly coated with the vinaigrette.

Sprinkle the crumbled feta cheese over the top of the salad. For a more traditional presentation, feta can also be added as larger chunks rather than small crumbles.

Serve the salad immediately at room temperature for the best flavor. Greek village salad is typically served as a refreshing side dish alongside grilled meats, seafood, or Mediterranean-style meals.