12 large ripe tomatoes, cored and cut into wedges
2 large red onions, cut into thin slivers
2 1/2 lb. Feta cheese, crumbled
96 Greek olives
4 (12.5 oz.) cans solid white tuna, separated into bite-sized pieces
2 c. drained and canned chickpeas
1/3 c. chopped fresh parsley leaves
1 1/2 tsp. dried oregano
salt and freshly ground black pepper
extra virgin olive oil
red wine vinegar

Gently combine the first 8 ingredients (through the oregano) in a large bowl. Season lightly with salt and pepper. Drizzle 1 cup of the olive oil and 1/2 cup of the vinegar over the salad and toss gently. The ingredients should only be coated lightly with the oil and vinegar. Add a little more of each and gently toss again. Serve with crisp lettuce greens, if desired.