The nice thing about this salad is that the recipe is totally flexible. Don't like salmon? Use chicken, chickpeas, or beans as your protein instead. No cucumbers in the house? No problem. Out of kale? Use whatever leafy greens you have on hand. Hate olives? Leave them out. Not eating dairy? Skip the feta.
Replace the oil and vinegar with Greek Vinaigrette, if desired.
If you aren't a salmon fan, use leftover cooked chicken instead.
Watching sodium? Roast your own red peppers instead of using jarred and reduce or eliminate the following ingredients: olives, pepperoncini, and feta cheese.
Vegetarian or vegan? Substitute chickpeas or white beans for the salmon and skip the cheese.