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Greek Salad


By Rivka Wilamowsky

6-7 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon dried oregano
Salt and pepper to taste

Mix together.


3 heads Romaine lettuce, washed and cut to bit size pieces
½ red onion, sliced thin
5 Kirby or Persian cucumbers, peeled and sliced
½ large Daikon, peeled and sliced
2 Orange or Yellow peppers, sliced into sticks and then cut in half
1 pint grape tomatoes
1 can sliced black olives (preferably kalamata)
1 cup feta cheese, drained and crumbled

Mix half the dressing with the romaine lettuce on the bottom of the bowl. Layer the remaining ingredients one at a time ending with the feta cheese on tip. Drizzle remaining dressing over the salad and serve.