Greek Salad



By Rivka Wilamowsky

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.


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.

One thought on “Greek Salad

  1. 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.