Ingredients

Serves 10 to 15

• 1 large sweet onion, thickly sliced
• Extra-virgin olive oil
• Coarse salt and cracked black pepper
• 1 large head iceberg lettuce, very thinly sliced
• 1 1/2 pounds whole trimmed bulbs of fennel, sliced crosswise paper-thin
• Roasted Bell Peppers, or 4 small store-bought fire-roasted red bell peppers, cut into strips
• 24 cherry or grape tomatoes, halved
• 3/4 pound English cucumber, peeled, halved, seeded, and thickly sliced
• 8 scallions, thinly sliced
• 1 red onion, very thinly sliced
• 1/2 cup small fresh dill leaves, coarsely chopped
• 1/2 cup small fresh flat-leaf parsley leaves, coarsely chopped
• 1 tablespoon dried Greek oregano
• About 50 mixed green and black olives in brine and/or oil, pitted and halved
• 16 whole caperberries
• 3/4 cup Red Wine and Feta Vinaigrette
• 2/3 cup crumbled feta cheese
• 4 pepperoncini, sliced