Clean and chop veggies into bite sized pieces. They can be big or small, just go for “uniform” size.
Mince oregano (or sub 1/4 tsp dried) and toss on top.
Pull the leaves off the parsley and roughly chop it. You don’t want it too fine.
If using the olives and pepperoncini, add them now.
Add the salt and pepper. Juice the lemon over the whole thing (be sure to catch those seeds!). Pour olive oil over. Toss this well till everything is combined. Taste and adjust seasoning.
If using the feta cheese, crumble on top and toss gently just to combine.
This is great served with Grilled Greek Chicken and warm flat bread.
The veggie amounts can be altered to suit your tastes.
Our family has different taste and allergen preferences on things. So, I often put the “optional” things in small dishes that each person can add to their plate.
If allergic to lemon/citrus, red wine vinegar is fine here. Use 2-4 Tbsp depending on how sour you like things.
You can leave out pretty much anything you don’t like or can’t tolerate.