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Greek island Salad
1 medium head iceberg lettuce, cut into 1 inch chunks
1 medium cucumber, peeled and diced (1 1/2 cups)
3/4 cup feta cheese, crumbled
2 medium tomatoes, cut into quarters
1 can pitted large black olives or Greek style olives, drained
Dressing:
3/4 cup olive oil
1/3 cup lemon juice
1 T. dried oregano
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Place chopped lettuce on a platter. Top with diced cucumber, then sprinkle with feta cheese. Arrange tomatoes on cheese, then top salad with olives. In a small bowl, combine dressing ingredients; mix well. Pour over the salad and serve.
1 medium cucumber, peeled and diced (1 1/2 cups)
3/4 cup feta cheese, crumbled
2 medium tomatoes, cut into quarters
1 can pitted large black olives or Greek style olives, drained
Dressing:
3/4 cup olive oil
1/3 cup lemon juice
1 T. dried oregano
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Place chopped lettuce on a platter. Top with diced cucumber, then sprinkle with feta cheese. Arrange tomatoes on cheese, then top salad with olives. In a small bowl, combine dressing ingredients; mix well. Pour over the salad and serve.
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