Description

6 cups iceberg or butter lettuce chopped (optional) 1 tablespoon capers 1 large cucumber chopped 1 medium red onion thinly sliced 4 medium tomatoes sliced 1 green bell pepper cored and sliced 8 oz Greek feta cheese cubed 1 cup Greek Kalamata olives pitted 1/4 cup fresh parsley chopped 1 tablespoon dried oregano 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons lemon juice 2 garlic cloves minced (optional) 1/2 teaspoon ground black pepper optional 1/4 teaspoon kosher salt Prepare all the veggies by washing and chopping them