Recipe for Greek Salad From Mary Poulos Wilde

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
1 lrg	Head romaine lettuce, rinsed, drained, and chilled
1 lrg	Ripe, firm tomato, seeded and cut into 1/2 inch wedges
1 lrg	Cucumber, peeled and cut into 1/4 inch slices
1 lrg	Green pepper, rinsed, seeded, and cut into 1 inch chunks
1 x	Bermuda onion, or sweet white onion, peeled and sliced
4 stalk	celery, rinsed, drained, and cut diagonally into 1 inch chunks
1/4 lb	Greek feta cheese, crumbled
1/4 lb	Imported calamata olives olive
	----------------- OIL DRESSING ----------------
1/2 cup	Imported olive oil
2 tbl	Lemon juice
2 tbl	Red wine vinegar
1 sm	Garlic clove, minced
1/2 tsp	Dried oregano, crumbled

Instructions:

Instructions: Into a large wooden salad bowl, tear the lettuce into bite-sized pieces, discarding the tough lower stems. Add tomato, cucumber, pepper, onion which has been separated into rings, celery, feta, and olives. Pour olive oil dressing over all and toss well. Serve immeiately, with crusty sesame-seeded bread, a pot of sweet butter, and a hearty red table wine.

Oil Dressing: Place all ingredients in a jar or salad cruet, cover tightly, and shake well to blend. Refrigerate until use. Shake well before using.

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