For the Salad:
1/2 head iceberg lettuce, torn by hand into small pieces
1 cup shredded red cabbage
1 clove garlic, finely chopped
1 cucumber, peeled and thinly sliced
8 cherry tomatoes
1 onion, thinly sliced
2 green or red bell peppers, thinly sliced into rings
15-20 Greek olives, pitted
1/4 to 1/3 lb. feta cheese

The Salad:
Combine lettuce, cabbage, garlic, cucumber, tomatoes, peppers, onions, Greek olives, and feta cheese in a large salad bowl. Toss well. Pour dressing over salad and toss well enough to coat ingredients.

For the Dressing
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon oregano
1/2 teaspoon salt
dash of black pepper

The Dressing:
Pour oil, lemon juice, and vinegar into a glass bottle. Add salt and pepper, cover bottle, and shake. Add oregano and shake well.

Serve with warm pita bread.