Greek Salad

January 8, 2008

The better the feta the better this salad will be. Try to find a creamy, French sheep’s milk kind. It makes all the difference. SAM

2 medium heads romaine lettuce, shredded (4 cups)
1 small cucumber, peeled and thinly sliced
1/2 pint cherry or grape tomatoes, halved
Greek Dressing (recipe tomorrow)
2 ounces feta cheese, crumbled
12 Greek olives
4 large pickled peppers
Freshly ground white peppercorns

In a large salad bowl, combine the lettuce, cucumber, and tomatoes. Toss with Greek Dressing and top with feta, olives, peppers, and ground peppercorns.
Makes 4 servings.