Greek Salad - The Veggie Table

Kalamata olives and feta cheese really spice up this otherwise simple salad.
Yield	4-6 servings
Time	10 minutes
Tools	large bowl, platter, or 4-6 plates small bowl whisk
Ingredients	2 c assorted lettuces, chopped or torn 4 tomatoes, wedged or sliced 1 cucumber, seeded and sliced 1 bell pepper, seeded and sliced ¼ white or red onion, sliced 12 Kalamata olives 4 oz firm feta, cubed ¼ c olive oil 1 t dried oregano ¼ c parsley, chopped salt pepper 1 lemon, wedged
Directions	Arrange the lettuce in the dish(es). Add tomato, cucumber, bell pepper, onion, olives, and cheese. 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.
Notes	For a complete Greek dinner, follow this with egg lemon soup and spanakopita.
Help	Abbreviations \| Conversions \| Cooking tips