Classic Greek Salad

• 12 medium head iceberg lettuce, shredded
• 12 head curly endive lettuce, torn
• 1 medium green pepper, seeded and coarsely chopped
• 1 medium tomatoes, coarsely chopped
• 12 medium red onion, sliced and separated into rings
• 8 ounces crumbled feta cheese
• 6 large green olives
• 6 large ripe olives
• 1 (2 1/4 ounce) can sliced ripe olives
• 14 cup sliced green onion
• 1 medium cucumber, sliced
• 23 cup olive oil
• 13 cup white wine vinegar
• 12 teaspoon dried oregano
• 12 teaspoon salt
• 18 teaspoon pepper

1. Note: Because it is stored in brine, feta cheese can sometimes be quite salty.
2. To reduce the saltyness, rinse the cheese in a colander under cold water, and pat dry before you crumble it.
3. Combine lettuce, endive, green pepper, tomato, onion, and cheese in a large mixing bowl.
4. Place on a large platter.
5. Garnish with olives and green onion; arrange cucumber slices around outer edge of platter.
6. Refrigerate.
7. For the Dressing:.
8. Combine the olive oil, vinegar, oregano, salt, and pepper in a jar.
9. Cover tightly and shake well.
10. Pour dressing over the salad just before serving.

head iceberg lettuce, endive lettuce, green pepper, tomatoes, red onion, feta cheese, green olives, olives, olives, green onion, cucumber, olive oil, white wine vinegar, oregano, salt, pepper

Taken from www.food.com/recipe/classic-greek-salad-231425 (may not work)