Greek Salad

1 head iceburg lettuce

1 head romaine lettuce

1 lb. plum (roma) tomatoes

6 oz. greek or black olives, sliced

4 oz. sliced radishes

4 oz. feta cheese

2 oz. anchovies (optional)

Dressing:
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced


Wash and cut lettuce into 1 1/2" pieces.

Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets
on top (if desired).