GREEK SALAD
4 to 6 servings
Combine in a salad bowl:
- 2 large or 3 small heads Boston or romaine lettuce, torn into bite-sized pieces (about 8 cups loosely packed)
- 1 cup cherry tomatoes, halved, or 1 large tomato, cut into thin wedges
- ½ cup crumbled feta (2 ounces)
- 6 thin slices red onion, separated into rings, or 4 green onions, thinly sliced
- ½ cucumber, peeled, seeded, and sliced
- ½ cup Kalamata olives, pitted
- (¾ cup sliced celery hearts)
- 6 radishes, sliced
- (One 2-ounce can anchovy fillets, drained, rinsed, and halved lengthwise)
Toss well with:
- ½ cup Vinaigrette or Feta or Goat Cheese Dressing made with feta