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Greek Salad

  1. 1 head romaine lettuce, torn
  2. 1 large tomato, cut in wedges
  3. 1 green bell pepper, cut into strips
  4. 1 small red onion, sliced and separated into rings
  5. 1 medium cucumber, seeded and chopped
  6. 1⁄4 cup Greek olives (kalamata) 60 mL
  7. 1⁄2 cup crumbled feta cheese 125 mL
  1. 6 tbsp olive oil 90 mL
  2. 2 tbsp freshly squeezed lemon juice 30 mL
  3. 1 tsp dried oregano 5 mL
  4. Salt and coarsely ground black pepper to taste
  1. Combine all salad ingredients, except feta cheese, in a large salad bowl.
  2. Beat dressing ingredients until well blended. Pour over salad, toss well and sprinkle on feta cheese.
  3. Serves 8.
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The Best of Bridge

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.

This recipe is available in the book The Best of the Best and More.