A Big Fat Greek Salad

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon freshly ground black pepper
• 2 large red tomatoes (1 pound), cut into chunks
• 1 can (15 ounces) chickpeas, rinsed and drained
• 2 cups hothouse cucumber chunks
• 1/2 cup thinly sliced red onion
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 8 kalamata olives, pitted and sliced
• 4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
• 4 ounces feta cheese, chopped

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