I adapted this recipe from both my Greek and Fattoush Salad recipes, it does take a bit of time marinating but it worth the wait and it also does not need to be refrigerated in the process.
3 1/2 cups of halved cherry tomatoes
3 1/2 cups of chopped English or Persian cucumbers
1 1/2 cups of diced red onions
1 cup of Feta Cheese, crumbled
I cup of Kalamata Olives, whole or chopped
3/4 cup of Piquante Peppers, mild, diced
1/2 cup of celery, chopped
1/4 cup of fresh Italian Parsley, chopped and stems removed
1/4 cup of olive oil
4 tablespoons red wine vinegar
3 cloves of garlic, minced
I usually start the salad 4 hours prior to serving so it has time to develop the flavors.
Place onions, garlic, vinegar, a pinch of salt, and olive oil in a large bowl, toss to combine and let sit for at least an hour but two hours is better, tossing every so often. Add peppers, toss, and let sit for another hour or so. On the counter do not refrigerate: you want the ingredients to macerate and release their flavors.
Now add the balance of the ingredients with the exception of the feta and the parsley, toss, and let sit for an hour. Remember to toss the salad every so often.
Taste through the process and add salt as needed.
Just before serving, add the parsley and feta, toss, and serve.