Greek Salad- Mylinda

A good Greek Salad should be more of a spontaneous event than an ironclad recipe. Feel free to add, omit, and substitute ingredients as whim or necessity dictates.

• Combine in a salad bowl:
• 2 large or 3 small heads Boston, romaine, or iceberg lettuce, washed, dried, and torn into bite-size pieces.
• 8 cherry tomatoes or tomato wedges (I always cut cherry tomatoes in half)
• 1/2 cup coarsely crumbled feta cheese
• 6 thin slices red onion
• 1/2 cucumber, peeled and sliced (in this salad I like it seeded too)
• 8 Kalamata olives, pitted (I like way more)
• 3/4 cup diagonally sliced celery hearts
• 4 scallions, cut into 1 inch pieces
• 8 firm radishes, sliced
• one 2oz can anchovy fillets, rinsed, patted dry, and halved lengthwise
• whisk together:
• 6-7 tablespoons olive oil
• 2 tablespoons fresh lemon juice or red wine vinegar
• 1 teaspoon finely minced garlic (fresh of coarse)
• 1 teaspoon dried oragano
• salt and fresh ground black pepper to taste
• pour the dressing over the salad and toss well. Serve immediately on chilled large plates.