Cut the head of lettuce into quarters. Place one wedge on each of four salad plates. Divide the cucumbers, tomatoes, and olives among the four plates. Sprinkle 1 tablespoon cheese on each lettuce wedge.
In a small bowl or jar, combine the vinegar, salt, pepper, oregano, and dill. Add the olive oil, and which or shake to combine. Drizzle the dressing over the salads and serve immediately.
Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.