Slice the cucumber in half lengthwise, then into half-moons.
Core and seed one red and one green bell pepper. Cut into thick slices.
Slice onion into thin rings, then slice them in half.
Add all of the vegetables to a large bowl. Top with the olives.
Whisk the oil, lemon juice, vinegar, parsley, oregano salt and pepper together in a small bowl.
Pour over the top of the vegetables, and toss to combine.
Pour salad onto a serving platter or bowl and sprinkle with feta cheese.
Serve with fresh bread to scoop up all of the delicious juices and flavors!
I deviated from the traditional recipe by tossing the dressing with the vegetables ahead of time, and by using crumbled feta cheese. You would normally serve the dressing on the side and place large slices of feta cheese on top, but I like to shake things up.
Feel free to add 6 Tablespoons of drained capers to your salad for some added saltiness.
I sliced my vegetables, but you could also chop them if you prefer.
Add two cups of cooked, drained and rinsed garbanzo beans to create a complete meal.
Pitted olives in a jar tend to be mushy and lose their flavor and color. Purchase unpitted olives and remove the pit yourself if that is a concern.