Greek Salad

Greek Salad

• 1 head iceburg lettuce
• 1 head romaine lettuce
• 1 lb. plum (roma) tomatoes
• 6 oz. greek or black olives, sliced
• 4 oz. sliced radishes
• 4 oz. feta cheese
• 2 oz. anchovies (optional)
• Dressing:
• 3 oz. olive oil
• 3 oz. fresh (preferred) lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces.
Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets
on top (if desired).