• large bowl, platter, or 4-6 plates
• small bowl
• whisk

• 2 c assorted lettuces, chopped or torn
• 4 tomatoes, wedged or sliced
• 1 cucumber, seeded and sliced
• 1 bell pepper, seeded and sliced
• small, mild white onion, sliced
• 12 Kalamata olives
• 4 oz firm feta cheese or mock feta, cubed
• ¼ c olive oil
• 1 t dried oregano
• ¼ c parsley, chopped
• salt
• pepper
• 1 lemon, wedged

In the small bowl, whisk together oil, herbs, spices, and the juice from one or two lemon wedges. Drizzle dressing over the salad.

Garnish with the remaining lemon wedges and serve.

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