Title: Greek Green-Style Salad
Categories: Salad Ethnic Greek
Yield: 6 Servings

1	lg	Head of romaine lettuce; washed, drained, torn into bite siz
1	md	Hothouse cucumber; trimmed, peeled, and sliced
4		Vine ripened tomatoes; cored and sliced or cut into wedges
	pn	Sugar; optional
1	sm	Green bell pepper; cored and seeded, cut into rings
12		To 16 kalamata olives
1/2	sm	Red onion; peeled, cut into rings
6	oz	To 8-oz. feta cheese
1/2	c	Olive oil plus 1-2 tsp; divided use
1		Lemon; juice strained
		Garlic salt; to taste
1	tb	Dried oregano; finely crumbled OR
1	tb	Rigani; finely crumbled
		Black pepper; freshly ground
		Sprigs of Italian parsley; optional (for garnish)

Arrange romaine on lg. platter. Leaving a border of lettuce around the edge of the platter, place cucumbers on top of lettuce. Sprinkle tomatoes with a little sugar if they don't have a sweet taste. Arrange tomatoes on top of cucumbers; top with green pepper rings, olives, and red onions.

The feta cheese can be served in many ways; it can be crumbled, cut into finger-size slivers, or served in a slice.

In a small bowl, combine 1/2 cup olive oil, lemon juice, and garlic salt; stir to combine. Drizzle over salad ingredients. Drizzle remaining 2 tspn olive oil on feta cheese; sprinkle crumbled dried oregano or rigani on top of cheese. Season entire salad with freshly ground black pepper. Garnish w/sprigs of parsley and serve with crusty bread.

Source: Bradenton Herald, 9/22/94 ::MM by Sue Woodward

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