• 3 vine ripe tomatoes, cut into chunks
• 1 red onion, thinly sliced
• ¹/₂ European seedless cucumber, cut into bite-size chunks
• 1 small green bell pepper, seeded and chunked
• 1 cubanelle pepper, seeded and chunked
• 1 cup Kalamata black olives
• Several sprigs fresh flat-leaf parsley about ¹/₂ cup
• 2 (¹/₄ pound) slices imported Greek feta
• ¹/₄ cup (a couple of glugs) extra-virgin olive oil
• 3 tablespoons (3 splashes) red wine vinegar
• 1 teaspoon dried oregano, crushed in palm of your hand Coarse salt and black pepper
• Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced
feta on the top of salad. Combine oil, vinegar, and oregano in a small
plastic 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 pita bread
blistered and warmed on a hot griddle or grill pan.

Cut potatoes across width into ¹/₈-inch slices. Place in a large bowl
and wash in cold, running water until water runs clear.

Bring a large pot of salted water to a boil. Add potatoes, bring back
to a boil, and cook until slices are barely soft, about 3 to 5 minutes.
Drain in a colander.

1. ¹/₂ seedless cucumber, chopped
   
2. 2 vine-ripe tomatoes, chopped
   
3. 1 medium red onion, chopped
   
4. 1 red bell pepper, seeded and chopped
   
5. 1 can quartered artichoke hearts in water, drained
   
6. ¹/₂ cup flat-leaf parsley leaves, coarsely chopped
7. Coarse salt and black pepper
8. ¹/₂ lemon, juiced
9. 1 small shallot, minced
10. 3 tablespoons red wine vinegar, eyeball it
11. 1 teaspoon dried oregano
12. ¹/₃ cup extra-virgin olive oil, eyeball the amount
13. 2 cans imported tuna in oil, drained
14. 12 pepperoncini hot peppers
15. 1 cup pitted kalamata olives

Arrange the cucumbers, tomatoes, onions and peppers, artichoke
hearts and parsley on a platter. Squeeze the lemon juice over the
platter, juicing the fruit cut-side-up to keep the seeds from falling into
salad. Season with salt and pepper.

Place shallots, vinegar and oregano in a bowl and let stand 5
minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing
over salad. Garnish salad with chunks of tuna, hot peppers and olives