Gently squeeze the seeds from the chopped tomatoes.
To the bowl of your food processor, add half the tomatoes, pepper, cucumber and red onion. Pulse a few times to coarsely chop. Remove the vegetables to a bowl.
Repeat with the other half of the vegetables.
Stir in the kalamata olives, feta cheese, oregano, and olive oil. Don't add salt until serving time or it will draw out too much liquid.
Cover and refrigerate for up to 3 days.
To serve, spread Sabra Lemon Twist Hummus (or your favorite variety) on a plate. Use a slotted spoon to drain a large spoonful of the salad and then place in the center of the hummus. Sprinkle with a bit of kosher salt, dried oregano, olive oil, and more feta cheese, if desired.
This salad is particularly nice served cold on room temperature hummus.