Greek Salad

• 1 medium head iceberg lettuce (opt. romaine)
• 20 Kalamata olives
• 8 oz (224 grm). Greek Feta cheese (more or less to taste)
• 2 tbsp (30 ml) red wine vinegar OR 1 large lemon
• 6 tbsp (90 ml) extra virgin olive oil
• 1 large firm tomato
• (optional: medium cucumber, peeled and seeded)
• 1 tbsp (15 ml) DRIED oregano
• salt & pepper to taste

1. Remove core and tear lettuce into mouth-sized pieces.
2. Toss first with oil to coat, then add vinegar or lemon juice.
3. Add salt and pepper to taste.
4. ------
5. Place dressed lettuce on a large platter.
6. Strew tomato pieces.
7. (cut thru 'equator' then into wedges)
8. Cut cucumber into bite-sized pieces, scatter over
9. (note cukes are optional, but used more often in the village salad)
10. Crumble feta, not too fine, some chunks, distribute over.
11. Likewise the Kalamata olives.
12. Rub oregano through fingers as you sprinkle it over.
13. A grind of blk pepper, another sprinkle of olive oil finishes it.
14. ------
15. HORIATIKI or Village Salad is similar, see comments below.

head iceberg lettuce, olives, feta cheese, red wine vinegar, extra virgin olive oil, tomato, cucumber, oregano, salt

Taken from online-cookbook.com/goto/cook/rpage/000FE7 (may not work)