Greek Village Salad European style (seedless), cut in coins or smaller sliced [I used a grilled pepper, the recipe uses raw] thinly sliced chopped minced crushed between your palms cut in thin sliced [optional] crumbled or cubed sprinkled on top 1. SALAD: Rub the salad bowl with the cut garlic clove and discard. Place cucumber, tomatoes, bell peppers, onions and lettuce in bowl. 2. DRESSING: In a glass jar combine the dressing ingredients and shake. You can make this a few hours ahead and let sit at room temp. 3. Add dressing to salad and toss well. Taste for seasonings. Garnish with olives, pepperoncini (if using), Feta and dried oregano. In the original recipe there's no lettuce. That's my unorthodox (no pun intended) addition. I don't love the harsh flavor of raw onion, so I always soak the onion in water with a little splash of vinegar added, for about 30 minutes. It mellows the onion completely. I also added slices of some left over steak I had on hand - you could add cooked chicken also. Per Serving (excluding unknown items): 396 Calories; 37g Fat (79.9% calories from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 508mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.