Greek Salad – Salata

1/2 head iceberg or romaine lettuce
2 tomatoes, quartered, or 10 cherry tomatoes, cut in half
1 cucumber, peeled and sliced
1/2 green pepper, cored, seeded, and cut into strips
5 scallions, thinly sliced
1 c. (about 6 oz.) feta cheese, broken into chunks
12 to 16 black Greek olives

Dressing:
2 tbsp. red-wine vinegar
1 clove garlic, finely chopped
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano
1/3 c. olive oil*
Method:
Tear lettuce into bite-sized pieces and place in a large salad bowl. Add tomatoes, cucumber, green pepper, scallions, feta cheese, and olives. Pour dressing (recipe follows) over salad and toss. Serve on chilled salad plates.
Dressing method:
Whisk together all dressing ingredients except olive oil.
Slowly add the olive oil, whisking constantly.