I didn't use any cucumbers simply because I forgot about them. You can definitely use them if you want, they are a common ingredient in Greek salads. The yellow peppers are highly recommended, it gave a great colour and added a nice sweetness.
I think I've mentioned before that a grocery store just opened on campus. They have local suppliers so their prices are kinda all over the place compared to the big super markets. Some stuff are super cheap while others are ridiculously unaffordable. Well tomatoes are not one of them and they've become my favorite snack lately. I have them in my salads or just by themselves. I usually buy 1 or 2 pints on the way from school so I always have super fresh ones. #greatthingstohaveonhand (Ha. I thought I'd never be one of those people)
For the dressing, I just used what I had on hand. There is a good recipe for making bulk amounts on allrecipes if you are interested. That recipe calls for red wine vinegar, which I don't have, so I used lemon juice instead and it works as a perfect substitute.
8 cups of lettuce, cut into bite size pieces
1 pint of grape tomatoes, halved
1/3 cup of kalamata olives, whole
1 yellow pepper, cut into bite size pieces
300 mg of feta cheese, diced into small pieces or crumbled
Combine all the ingredients and toss them together.
3 tbsps lemon juice
6 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp oregno
1/2 tsp basil
2 tsp salt
1/4 tsp pepper
The recipe makes just enough for the amount of salad I have. Greek salad is not the healthiest thing on this planet and I try to balance that by having smaller amounts. You want those spices to give the vinaigrette enough flavour so that you can be satisfied with just a little bit. I'm also one of those people that can eat a bowl of salad with no dressing at all, so this isn't all that difficult for me. But trust me, don't drown your salad in that dressing because it's a lot of oil (aka calories) and you'll disguise all the amazing flavours from the olives, feta, and peppers.