This crispy vegetable and Feta cheese salad, a favorite throughout Greece, is catching on here in America.
Makes 6 servings.
1 large head Iceberg lettuce
2 cups cherry tomatoes, sliced
1 large cucumber, sliced
1 cup sliced radishes
1 package (8 ounces) Feta cheese, cubed
2 cans (4 ounces each) skinless, boneless sardines drained
1/2 cup pitted ripe olives, halved
1/2 cup chopped green onions
1/4 cup chopped parsley
1/3 cup olive or vegetable oil
3 tablespoons lemon juice
1/2 teaspoon leaf oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Procedure:
1. Line a large shallow bowl with lettuce leaves;break remainder into bite-size pieces into bowl.
2. Arrange tomatoes, cucumber, radishes, cheese, sardines,olives and green onion over lettuce. Sprinkle with parsley.
3. Combine oil, lemon juice, oregano, salt and pepper in a screw-top jar; shake well to mix.
4. Just before serving, shake salad dressing and drizzle over salad; toss lightly to mix.
