Greek Salad

1 bunch Romaine lettuce
1 small red onion
1 cucumber
4 Roma tomatoes
Kalamata olives
Feta cheese, crumbled

Dressing
1/4 cup good olive oil
3 to 4 tablespoons fresh lemon juice
1 or 2 cloves crushed garlic
1 teaspoon dried oregano

Whisk together dressing and let it sit while you prepare the vegetables.

Wash and spin dry lettuce, tear into pieces. Slice onion, tomato and cucumber. Add olives and feta to taste. Whisk dressing before pouring on salad and toss.

Serves 4. Goes well with focaccia bread or pita and hummus.

Greek Salad

Posted by LladyRusty at recipegoldmine.com 10/22/2001 9:08 am

This salad is a favorite of mine. It doesn't include marinated artichoke hearts but you can add them if you wish. When I do, I add one 6 1/2 ounce jar, drained.

Source: igourmet.com

1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons chopped oregano
Salt and freshly ground pepper
4 romaine lettuce, torn
6 medium tomatoes, cored and cut into wedges
6 cucumbers, peeled and sliced 1/2 inch thick
1/2 pound feta cheese, crumbled (about 1 1/2 cups)
1 cup black olives, pitted (6 ounces)

In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano. Season with salt and pepper.

In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and
olives. Toss the salad with the dressing and serve at once.

Servings: 12