This salad is common at good Greek restaurant, and it is a great favorite of my family. If you make a gigantic version, it will provide a grand summer evening meal. The wine should be white; the bread, crunchy. Or you can go to the Parthenon restaurant in Chicago and have a great salad . . . or to Pasparo's Taverna in Vancouver, British Columbia.
Mix the cherry tomatoes, white or yellow onions, and green peppers.
Add some Greek olives and some feta cheese (both available in your delicatessen).
Toss with salt and pepper, a little oregano, and the fennel dressing.
Serve over a bed of torn lettuce.