Greek meets Italian

In an effort to combine 2 of my favorites, Greek salad and anti pasti, I made a Greek meets Italian dinner last night that was quite tasty.  I just took some of the classic ingredients found in both and combined them and made a simple lemon dressing that completed the meal.  However, I didn't measure anything (except for the dressing) so I don't have exact measurements to share.  This is a recipe though that one can't screw up and you just put as much or as little of each ingredient that you like.  For example, I love tomatoes, so I used a lot of them.  If you don't like them as much, use less.  Anyway, here's the recipe (or general idea):

red onion (about 1/2 of a large one), sliced into thin half rings
mushrooms (any variety), sliced
cucumber, chopped
tomatoes, chopped
turkey pepperoni
artichoke hearts (I cheated and used a can of them), coarsely chopped
fresh green beans, blanched
olives
capers
basil
mint
crushed red pepper
arugula
feta

For the lemon dressing:
juice of 1 lemon (about 1/4 cup)
olive oil (1/4 cup)
generous splash of red wine vinegar
1 teaspoon Dijon mustard
salt and pepper to taste

You can do this salad 2 ways:  warm or cold.  I prepared it warm last night and I heated up a skillet to medium high heat and added the onion
Cook onion until just softened
Add mushrooms and cook until just softened
Add the next 9 ingredients (from the cucumber through the mint)
Cook on low heat just until everything is heated through
Add dressing and toss together (it shouldn't be hot and the veggies shouldn't be cooked through- it should just be warm)

Put generous amount of arugula on each plate and top with mixture
Top with crushed red pepper and feta (be generous)

For the cold version:  Just combine all ingredients in a bowl, toss with dressing, serve, and enjoy!

This is an excellent meal for a vegetarian (minus the pepperoni) and is quite filling.