2 large or 3 small heads Boston, romaine, or iceberg lettuce, washed, dried, and torn into bite-sized pieces
8 cherry tomatoes, or tomato wedges
1/2 cup coarsely crumbled feta cheese
6 thin slices red onion
1/2 cucumber, peeled and sliced
8 Kalamata olives, pitted
3/4 cup diagonally sliced celery hearts
4 scallions, cut into 1-inch pieces
8 firm radishes, sliced (optional)
6 to 7 tablespoons olive oil
2 tablespoons fresh lemon juice, or red wine vinegar
1 teaspoon finely minced garlic
1 teaspoon dried oregano
Salt and ground black pepper to taste
Directions - Greek Salad Recipe:
In a large bowl gently toss together lettuce, tomatoes, feta cheese, cucumber, onion, olives, celery, scallions, and radishes. Toss until well distributed.
In a separate medium bowl prepare the salad dressing. Whisk together oil, lemon juice, minced garlic, oregano, and salt and pepper to taste. Blend dressing ingredients well.
Serve this salad in separate bowl or in one large bowl. You may also choose to dress the salad for guests or allow them to add the dressing themselves.
Recipe yields 10 - 12 servings of Greek salad.