Ingredients

• 2 Tbs olive oil
• 1 Tbs lemon juice
• 1 Tbs red wine vinegar
• 1/2 tsp dried oregano, crumbled
• 1/2 tsp freshly ground black pepper
• 2 large red tomatoes (1 pound), cut into chunks
• 1 can (15 ounces) chickpeas, rinsed and drained
• 2 cups hothouse cucumber chunks
• 1/2 cup thinly sliced red onion
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 8 kalamata olives, pitted and sliced
• 4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
• 4 oz feta cheese, chopped