In a medium bowl, combine crumbled feta cheese, diced cucumber, chopped red bell pepper, and halved cherry tomatoes. Add finely sliced red onion for a zesty kick. Drizzle with extra virgin olive oil, season with salt and freshly cracked pepper, and sprinkle dried oregano over the salad before gently tossing all ingredients together. Refrigerate to chill while you prepare the salmon.

Pat the salmon steaks dry with paper towels to remove excess moisture. Brush both sides with olive oil, season liberally with salt and black pepper, and let sit for a few minutes.

Preheat your grill to medium-high, between 400–450°F (204–232°C).

Place the salmon on the grates, skin-side down, and grill for 3–4 minutes without moving. Carefully flip and grill for another 3–4 minutes, until opaque and flakes easily.

Let the salmon rest for a few minutes after grilling to allow juices to redistribute.

Serve the grilled salmon steaks alongside the chilled feta salad and optionally warm herb-buttered potatoes.