A blend of romaine and iceberg lettuces, tomato, cucumber and kalamata olives are tossed in an oregano vinaigrette and garnished with feta cheese.

Greek Salad

4 cups torn romaine lettuce

6 cups torn iceberg lettuce

2 tomatoes, cut into wedges

1 large cucumber, sliced

1 cup pitted kalamata or black olives

1/2 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon dried whole oregano

1/2 teaspoon salt or to taste

1/2 teaspoon freshly ground pepper

1 cup crumbled feta cheese

1. Combine lettuce greens, tomatoes, cucumber and olives in a large bowl; toss well.
2. Combine olive oil, vinegar, oregano, salt and pepper in a jar; cover tightly and shake vigorously.
3. Toss salad with olive oil mixture just before serving; sprinkle crumbled feta cheese over salad.

Makes 8 to 10 servings.