The garlic vinaigrette goes well with any green salad. If you're an anchovy fan, add one tablespoon anchovy paste just before you shake it up.
In a large salad bowl combine romaine or spinach, leaf lettuce or iceberg lettuce, and radicchio or red cabbage; set aside.
Cut the tomato into thin wedges; cut each wedge in half. Slice the onion and cucumber; cut each slice in half. Add tomato, onion, cucumber, pepper strips, and olives to the greens.
For garlic vinaigrette, in a screw-top jar combine olive oil or salad oil, white wine vinegar or vinegar, oregano, garlic, and pepper. Cover and shake well. Pour over salad. Toss lightly to coat. Sprinkle with feta cheese. Makes 4 to 6 servings.
Prepare dressing. Cover and chill up to 24 hours.