Category: Salads

1 large Head romaine lettuce, rinsed, drained, and chilled

1 large Ripe, firm tomato, seeded and cut into 1/2 inch wedges

1 large Cucumber, peeled and cut into 1/4 inch slices

1 large Green pepper, rinsed, seeded, and cut into 1 inch chunks

1 Bermuda onion, or sweet white onion, peeled and sliced

4 Stalks celery, rinsed, drained, and cut diagonally into 1 inch chunks

1/4 lb Greek feta cheese, crumbled

1/4 lb Imported calamata olives olive



OIL DRESSING



1/2 cup Imported olive oil

2 tbsp Lemon juice

2 tbsp Red wine vinegar

1 small Garlic clove, minced

1/2 tsp Dried oregano, crumbled

Several grindings of black pepper

Into a large wooden salad bowl, tear the lettuce into bite-sized pieces, discarding the tough lower stems. Add tomato, cucumber, pepper, onion which has been separated into rings, celery, feta, and olives. Pour olive oil dressing over all and toss well. Serve immeiately, with crusty sesame-seeded bread, a pot of sweet butter, and a hearty red table wine.



Oil Dressing: Place all ingredients in a jar or salad cruet, cover tightly, and shake well to blend. Refrigerate until use. Shake well before using.



Typos by Brenda Adams and prepped by MC_Buster; mc post 4/14/97



Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to MC-Recipe Digest V1 #568 by Brenda Adams <adamsfmle@sprintmail.com> on Apr 14, 1997