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1 medium head chicory (if desired)
1 medium head iceberg lettuce
1 medium cucumber
2 large tomatoes or more (if desired)
1 (5 1/2 oz.) jar Greek olives or 1 (6 oz.) can pitted ripe
olives, drained (use 2 or 3 olives per individual salad)
2 green onions, chopped
2 Tbsp. capers
1/2 lb. Feta cheese, crumbled

Into a chilled bowl, tear chicory and iceberg lettuce into
bite-size pieces. Peel lengthwise strips of skin from cucumber to
give a striped effect. Slice the cucumber thinly. Cut tomatoes
into wedges. Add cucumbers and tomatoes to lettuce mixture with
rest of ingredients.

1/2 c. olive oil
3 Tbsp. red wine vinegar
1 tsp. oregano leaves
1/2 tsp. salt
1/8 tsp. pepper

In cup, combine olive oil with the remaining ingredients and
pour over salad. Toss to mix well. Yields 10 servings.

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