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By Rivka Wilamowsky
Dressing
6-7 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon dried oregano
Salt and pepper to taste
Mix together.
Salad:
3 heads Romaine lettuce, washed and cut to bit size pieces
½ red onion, sliced thin
5 Kirby or Persian cucumbers, peeled and sliced
½ large Daikon, peeled and sliced
2 Orange or Yellow peppers, sliced into sticks and then cut in half
1 pint grape tomatoes
1 can sliced black olives (preferably kalamata)
1 cup feta cheese, drained and crumbled
Mix half the dressing with the romaine lettuce on the bottom of the bowl. Layer the remaining ingredients one at a time ending with the feta cheese on tip. Drizzle remaining dressing over the salad and serve.
If you want to add a real meditteranean flavor sprinkle ZATAR. It consists of many aromatic herbs that really enhance the flavor of the greek salad. I have also used it on my herbed baked chicken recipe. It can be found in an Israeli makolet or in the Israeli spice section.