If using Piennolo del Vesuvio tomatoes, halve or quarter them depending on size so pieces are bite-sized (about 2 cups after cutting). Place in a large mixing bowl.

Prepare vegetables

Add the sliced cucumber, thinly sliced red onion, sliced green bell pepper, and halved Kalamata olives to the bowl with tomatoes.

Season base

Sprinkle the coarse sea salt and freshly ground black pepper over the vegetables and toss gently to combine; let sit 5 minutes to allow flavors to relax and for tomatoes to begin releasing juices.

Add cheese and herbs

Crumble or cut the ricotta salata into small cubes and add to the salad. Add the fresh oregano leaves and chopped parsley (if using). Toss gently to distribute the cheese and herbs without breaking the tomatoes.

Dressing

Whisk dressing: In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, and honey (if using). Whisk vigorously or shake the jar until the dressing emulsifies and appears slightly thickened.

Taste and adjust: Taste the dressing and adjust seasoning with a pinch more salt or a little more lemon or vinegar to suit preference.

Dress the salad: Pour about half of the dressing over the salad, then gently toss to coat all components evenly. Add more dressing to taste (typically all of it for a more dressed salad).

Final seasoning and serve: Taste the dressed salad and adjust salt and pepper if needed. Transfer to a serving bowl or platter, garnish with an extra sprinkling of fresh oregano or parsley and a few crumbles of ricotta salata. Serve immediately as a side salad.