Briny black olives contrasting with assertive fresh mint and garlicky marinated tomatoes make this particular Greek salad worth the marinating time.
Marinate tomatoes and leave at room temperature for up to 3 hours, or refrigerate for up to 1 day. Combine greens and green onions in a large bowl or bag and refrigerate, covered, for up to 1 day. Combine chopped green pepper and cucumber in a separate bag and refrigerate for up to 1 day. Just before serving, chop mint and combine with salad greens, pepper mixture and olives. Toss with marinated tomato mixture and feta cheese until evenly mixed.