Greek Salad With Fresh Basil

• 1/2 large head iceberg lettuce, cut into 1/2-inch squares
• 1/2 c. fresh basil leaves, torn if large (additional garnish)
• 6 large plum tomatoes, shell only, cut into 1/2-inch squares
• 2 large pickling cucumbers, peeled, cut into 1/2-inch squares.
• 6 oz. Feta cheese, cut into 1/2-inch dice
• 6 medium green onions, thinly sliced
• 12 Kalmata olives, pitted
• 4 to 6 flat anchovies, washed, gently patted dry
• Basil Vinaigrette (recipe follows)

1. Toss lettuce and basil leaves together in salad bowl.
2. Mound gently.
3. Arrange remaining ingredients attractively on lettuce with anchovies crossed on top.
4. (Can be prepared to this point several hours in advance, wrapped airtight and refrigerated.) Garnish with basil leaves.
5. Serve vinaigrette on the side.
6. Makes 2 main course servings.

head iceberg lettuce, fresh basil, tomatoes, pickling cucumbers, feta cheese, green onions, olives, anchovies, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208141 (may not work)