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Greek Tossed Salad


  • 1 head romaine lettuce
  • 1/2 peeled cucumber, sliced
  • 1/2 green pepper, cut up
  • 1-2 tomatoes, cut in wedges
  • 2 scallions, chopped
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  • 8 Kalamata olives (or use regular black olives)
  • 1/2 cup feta cheese, crumbled
  • anchovy fillets, optional
  • 1/2 tsp. oregano
  • salt and pepper, to taste
  • olive oil, no substitutes
  • fresh lemon juice or vinegar


Tear lettuce and toss with cucumber, pepper, tomatoes, and scallions. Garnish with olives, anchovies, and cheese. Sprinkle with oregano, salt, and pepper. Just before serving, drizzle generously with olive oil. Then sprinkle on lemon juice or vinegar to taste (approximately equal amounts). Toss well. Serve immediately.

By Robin from Washington, IA

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