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Great Greek Salad

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2 tablespoons extra-virgin olive oil

1 cup loosely packed fresh basil leaves, plus 6 sprigs

1/4 teaspoon salt, plus more to taste

1/2 pound chunk feta cheese

2 14-ounce cans stuffed grape leaves

1 medium seedless cucumber, peeled and cut into bite-size chunks

1 8-ounce package cherry or grape tomatoes, halved

3/4 cup black olives (such as Kalamata)

1 12-ounce jar pepperoncini, drained

1 lemon, quartered and seeded

Kosher salt

Freshly ground black pepper

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