Wash the vegetables. Quarter the cucumber lengthways and cut into slices. Halve the pepper, cut out the core and cut the pods into long strips or square pieces.
Peel the onions, halve and cut into thin half rings. Cut the feta cheese into 1-1.5 cm cubes. Cut the olives into thin slices. Drain the kidney beans. Place all the prepared ingredients in a large salad bowl.
Season the vegetable mix with lemon juice, oregano, sugar, salt and pepper and season to taste, finishing with olive oil. Either serve the salad straight away or leave to stand in the fridge - it tastes even better the next day!
