Big Greek Salad

Serves 8
Recipe By: Terry Pogue

2 whole cucumber english seedless -- peeled and sliced
2 whole tomato -- cut in wedges
4 whole scallion -- thinly sliced
8 whole kalamata olives -- pitted and sliced
1/3 cup feta cheese -- crumbled

2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
2 teaspoons oregano
1/4 teaspoon dijon mustard
10 leaves Romain lettuce -- torn into bite sized
salt and pepper
lemon wedges

In a serving bowl, mix together cucumbers, tomatores, scallions, olives,
and feta cheese. In a small bowl whisk together vinegar, lemon juice,
olive oil, oregano and salt and white pepper to taste. Pour over
vegetables in salad bowl and toss until vegetables are well coated. I like
to make it to this point and let it sit for awhile. Then add the Romaine
right before serving.

Recipe Notes

I always put potato salad underneath my Big Greek Salad. The Greek
restaurants in Tarpon Springs, Fla. always served it that way as well as a
couple of other Greek restaurants near my MIL's home. I usually like to
mix my lettuces and include butter lettuce.

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