Greek Salad with Mint Dressing
rec.food.recipes/Janic412 (2001)
Serves 4

1/2 head romaine lettuce, thinly sliced
2 large, ripe tomatoes, quartered
1 small red onion, thinly sliced
1/2 pound feta cheese, cubed or crumbled
Anchovy fillets (optional)
Kalamata olives, unpitted (use as many as you like)

1/3 cup best quality olive oil
2 Tbsp red wine vinegar
1 small garlic clove, finely minced
Fresh ground black pepper
1 tsp. oregano
1 Tbsp fresh mint, chopped

Place lettuce, tomatoes, onion, feta cheese (anchovies if using) and olives in a large salad bowl.

Whisk the oil, vinegar, salt and pepper in a small bowl, stir in the oregano, garlic and mint-pour over the salad ingredients. Toss gently but thoroughly and serve at once.