Greek Tossed Salad Recipe

• 1/2 head iceberg lettuce
• 1/2 peeled cucumber, sliced
• 1/2 green pepper, cut up
• 1 tomato, in wedges
• 2 scallions, minced
• 4 radishes, sliced
• 8 Calamato olives
• 8 Salonika peppers
• Anchovy fillets
• 1/2 c. feta cheese, crumbled
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Extra virgin olive oil
• Wine vinegar

1. Tear lettuce into bite-sized chunks.
2. Toss with next 5 ingredients in a large bowl.
3. Garnish with olives, peppers, anchovies and cheese.
4. Sprinkle oregano, salt and pepper on top.
5. Just before serving, drizzle extra virgin olive oil to taste over the salad.
6. Then sprinkle on vinegar in an equal amount.
7. Toss well.
8. Serve immediately.
9. For a luncheon, serve in large portions with crusty rolls.

cucumber, green pepper, tomato, scallions, radishes, calamato olives, peppers, anchovy fillets, feta cheese, oregano, salt, extra virgin olive oil, vinegar

Taken from cookeatshare.com/recipes/greek-tossed-salad-51231 (may not work)