Greek Salad By Faith Hill

• 4 large romaine lettuce hearts, torn
• 2 cups feta cheese, crumbled
• 2 English cucumbers, chopped
• 2 tomatoes, chopped
• 1 green bell pepper, seeded, ribs removed and cut into strips
• 1 red bell pepper, seeded, ribs removed and cut into strips
• 1 yellow pepper, seeded, ribs removed and cut into strips
• 1 medium red onion, chopped
• kalamata olive, pitted
• green olives, pitted
• anchovy (optional)
• extra virgin olive oil
• balsamic vinegar
• coarse salt & freshly ground black pepper
• 1 lemon (for garnish)

1. Get out your loveliest large deep platter.
2. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive and anchovies, if using, in rows on top of the lettuce.
3. In a small bowl, shisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.
4. I buy domas at the deli and place a few of them on the try as well.

romaine lettuce hearts, feta cheese, cucumbers, tomatoes, green bell pepper, red bell pepper, yellow pepper, red onion, olive, green olives, anchovy, extra virgin olive oil, balsamic vinegar, salt, lemon

Taken from www.food.com/recipe/greek-salad-by-faith-hill-328572 (may not work)