Place 2 to 3 cups of the Greek Potato Salad in a mound in the center of the platter.
In a bowl or dressing bottle mix olive oil, white vinegar, oregano, and salt & pepper.
Chop lettuce, green pepper, and cucumber and mix together in a bowl. Top potato salad with the salad mixture.
Place the tomato wedges, Greek peppers, olives, radishes and green onion around the outer edge of salad.
Top salad with feta, sliced beets, olives, and Greek pepper.
When ready to serve drizzle with dressing.