Remove the stems from the large heirloom tomatoes and cut them in half, then cut each half into 2 or 3 large, irregular pieces. Halve the cherry tomatoes. Cut the cucumbers into thick slices, then thinly slice the green bell pepper and red onion into half-moons.
In a large mixing bowl, combine the tomatoes, cucumbers, green bell pepper, red onion, Kalamata olives, and half of the feta.
Add the olive oil, fig balsamic vinegar, mountain oregano, fleur de sel, and a few turns of freshly ground black pepper. Toss gently to evenly coat the vegetables.
Let sit for 5–10 minutes to allow the tomatoes to release some of their juices and the flavors to develop.
If the vegetables have released a lot of liquid, drain off some of the excess when transferring the salad to the serving dish to prevent it from becoming too watery.
Transfer the salad to a serving dish. Top with the remaining feta and a few Greek basil leaves, then finish with another drizzle of olive oil, a pinch of mountain oregano, and a little fleur de sel.
Chef’s tip: Serve at room temperature with good grilled bread to soak up the mixture of tomato juices, olive oil, and balsamic vinegar.
