3  tomatoes, seeded and diced
1 red onion, diced
1/2 European seedless cucumber, diced
1 handful of banana peppers 
1 cup Kalamata black olives, pitted
1/3 cup chopped fresh flat-leaf parsley
1 container crumbled Greek feta

Dressing
1/4 cup extra-virgin olive oil
3 tbs red wine vinegar
juice and zest of 1/2 a lemon 
2 tbs chopped fresh oregano
2 chopped cloves of garlic 
pinch of red pepper flakes
Coarse salt and black pepper

Combine all salad ingredients and toss with feta. Combine all daressing ingredients
in a small container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with warm pita, Athena Chicken, and Yoghurt Cucumber Sauce

Can be made with left over sliced lamb!!