Chop the vegetables

• Halve the cherry tomatoes.
• Dice the cucumber and slice the green bell pepper.
• Thinly slice the red onion and drain the Kalamata olives.

Make the dressing in the bowl

• Pour the olive oil into a large bowl.
• Add the chopped dill, capers, minced garlic and lemon juice.
• Season with salt and pepper, then whisk in the balsamic vinegar.

Toss the salad

• Add the tomatoes, cucumber, bell pepper, red onion and olives to the dressing.
• Toss everything together until well coated.

Add the feta and finish

• Break the feta into chunks over the salad and toss gently.
• Finish with a drizzle of olive oil and a little black pepper.