Cut the tomatoes
Pick four well-ripen large tomatoes and place them in a sieve or colander. Rinse them under cold water and drain thoroughly. Place them rinsed tomatoes on a cutting board and remove their stems. Now, grab a sharp knife and cut the tomatoes into bite-sized pieces, protecting your fingers from the sharpness of the knife. Shift the tomato slice into a large salad bowl.
Cut the bell pepper
Rinse and drain one large bell pepper - red, green or yellow bell pepper. Remove the stem and incise it into bite-sized slices. Mix the bell pepper slices with the tomato wedges in the large bowl.
Pour in the olive oil
Gently pour in 2 tablespoons of olive oil and lightly stir to coat the vegetable slices.
Sprinkle with the oregano and garlic salt
Sprinkle the mixture with some garlic salt and oregano in order to add some taste.
Refrigerate the salad
Cover the salad bowl with a plastic wrapping sheet or by placing a flat plate at the top. Refrigerate this salad for around four hours or until chill thoroughly and the flavors blend completely.
Remove the salad from refrigerator, unseal it and mix up the ingredients gently, using a fork or flat wooden ladle. Serve it and enjoy the nice taste.