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Ingredients

• 1 large Spanish or sweet onion, thickly sliced
• Extra-virgin olive oil
• Kosher salt and cracked black pepper
• 1 large head iceberg lettuce, sliced paper-thin
• 1 1/2 pounds whole trimmed bulbs of fennel, sliced cross-wise paper thin
• 4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips
• 24 grape or cherry tomatoes, halved
• 3/4 pound English cucumber, peeled, halved, seeds scooped out, and thickly sliced
• 8 whole scallions, thinly sliced
• 1 red onion, sliced paper-thin
• 1/2 cup small, picked sprigs dill, roughly chopped
• 1/2 cup small, picked sprigs parsley, roughly chopped
• 1 tablespoon dry Greek oregano
• About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved
• 3/4 cup Red Wine & Feta Vinaigrette (recipe follows)
• 2/3 cup feta cheese
• 4 pepperoncini (pickled yellow peppers), sliced
• 1/2 cup red wine vinegar
• 1 small onion, sliced and grilled
• 6 basil leaves
• 1 teaspoon picked thyme
• 1/4 cup crumbled feta cheese
• 2 tablespoons Dijon mustard
• 6 garlic cloves, smashed
• 2 shallots, thickly sliced
• 2 tablespoons dry Greek oregano
• 1 tablespoon kosher salt
• 1 tablespoon coarsely cracked black pepper
• 3/4 cup extra-virgin olive oil

Description

Serious Eats