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There are slight differences of how the UK presents the Greek Salad compared to the Grecians. 

The ingredients are fundamentally the same - Tomatoes, Cucumbers, Red Onion, Olives & Feta Cheese however in Greece they leave the Feta as a large slice on top of all the other ingredients rather than multiple cube-shaped cuttings of Feta.
The Oregano Dressing is also poured over just 1/4 of the salad rather than bathing the whole salad in the sauce.
The cucumbers are peeled, in the UK we tend to leave the skin on.
I would suggest that the reason for the dressing is down to keeping the salad crunchier with the dressing on the side, & the peeling of the cucumber because I believe Mediterranean Cucumbers tend to be bitter but the reason for the slabs of Feta - perhaps it’s that Feta means Slice/Slab in Greek, it might be as simple as that.

• Roughly chop 1 medium ripe Tomato, 200g ripe Cherry Tomatoes, 1 Beef Tomato & add to 1 thinly sliced medium Red Onion, 1 Cucumber, 1 large handful stoned Black Olives. 
• Chop 1 handful fresh Dill & Mint leaves with 1tablespoon of Red Wine Vinegar, pinch of Sea Salt & 3tablespoons of EV Olive Oil & pour over 1/4 of the Salad.
• Pop the slice of 200g of Feta cut into 2, on 1 side of the bowl & sprinkle with 1teaspoon of oregano.

Greek Salad Recipe Mediterranean