To make Greek salad, combine vegetables such as tomatoes, red onion, cucumber, bell peppers and olives in a bowl, and toss them with a vinaigrette dressing. Serve the salad with a slice of Greek feta cheese on top and grilled pita bread slices on the side.
Start by gathering three vine-ripe tomatoes cut into chunks, one thinly sliced red onion, half of one European seedless cucumber cut into bite-size chunks, one each of a small red and green bell pepper chopped into chunks, and a cup of Kalamata black olives. Combine these vegetables along with 1/2 cup of flat-leaf parsley in a large bowl. Put two quarter-pound slices of feta atop the salad, and set it aside.
To make the dressing, combine 1/4 cup extra virgin olive oil, 3 tablespoons of red wine vinegar and 1 teaspoon of crushed dried oregano in a plastic container with a lid. Shake the dressing with vigor to combine the ingredients into a vinaigrette. Pour the dressing over the salad and the feta cheese, and season with salt and pepper.
Let the salad marinate at room temperature or in the refrigerator until you are ready to serve it. Grill the pita bread on a griddle or grill pan, and serve it on the side.