Courtesy of the internet - I've had this recipe for a while - so I don't know exactly where to give the credit.
1/2 cup Extra Virgin Olive oil
2-3 tablespoons fresh lemon juice
3 tablespoons dried Oregano
Freshly cracked Pepper
1 clove Garlic, finely minced (optional)
3 cups torn assorted salad greens such as romaine, escarole, or frisée
4 small ripe Tomatoes, cored and cut into wedges
1 large cucumber, peeled, seeded and cut into wedges
1 red onion, thinly sliced into rings
2 small green bell peppers, seeded, deribbed and thinly sliced crosswise into rings
2 ribs celery, thinly sliced across the stalk
1/2 lb Feta cheese, coarsely crumbled
20 Kalamata olives
6-10 large shrimp, boiled and peeled (typically the restaurant puts two per salad)
To make the dressing, in a bowl, stir together the Olive oil, lemon juice, Oregano, cracked Pepper to taste, and the Garlic, if using. Set aside.
In a large salad bowl, combine the greens, Tomatoes, cucumber, celery, onion and bell peppers. Drizzle the dressing over the top and toss gently to mix.
Sprinkle the Feta cheese, capers and olives over the top and serve. (I mix the Feta and Olives in before I toss so that everything is coated in the dressing.)