Ingredients
3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta 
1/4 cup (a couple of glugs) extra-virgin olive oil
1/8 cup red wine vinegar (can do with white)
1/2 lemon
1 teaspoon dried oregano
1 teasooon dried basil
Coarse salt and black pepper
Pita breads

Directions
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Ingredients
3 tablespoons extra virgin olive oil
1.5 tablespoons lemon juice
1 clove garlic—minced
.5 teaspoon dried oregano
.25 teaspoon sea salt
.25 teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes—cut into wedges
.25 red onion—sliced into rings 
.5 cucumber—sliced into thick half-moons
.5 green pepper (capsicum)—julienned
4 oz (120g) feta cheese—cut into small cubes
16 kalamata olives 

Directions
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish the Greek salad with a little freshly ground black pepper.