Cook the Book: Greek Salad Recipe

Name: Cook the Book: Greek Salad Recipe
Ingredients: 1 large Spanish or sweet onion, thickly sliced; Extra-virgin olive oil; Kosher salt and cracked black pepper; 1 large head iceberg lettuce, sliced paper-thin; 1 1/2 pounds whole trimmed bulbs of fennel, sliced cross-wise paper thin; 4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips; 24 grape or cherry tomatoes, halved; 3/4 pound English cucumber, peeled, halved, seeds scooped out, and thickly sliced; 8 whole scallions, thinly sliced; 1 red onion, sliced paper-thin; 1/2 cup small, picked sprigs dill, roughly chopped; 1/2 cup small, picked sprigs parsley, roughly chopped; 1 tablespoon dry Greek oregano; About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved; 3/4 cup Red Wine & Feta Vinaigrette (recipe follows); 2/3 cup feta cheese; 4 pepperoncini (pickled yellow peppers), sliced; 1/2 cup red wine vinegar; 1 small onion, sliced and grilled; 6 basil leaves; 1 teaspoon picked thyme; 1/4 cup crumbled feta cheese; 2 tablespoons Dijon mustard; 6 garlic cloves, smashed; 2 shallots, thickly sliced; 2 tablespoons dry Greek oregano; 1 tablespoon kosher salt; 1 tablespoon coarsely cracked black pepper; 3/4 cup extra-virgin olive oil