Recipe: Big Greek Salad

BIG GREEK SALAD
Source: Nanette Blanchard
Servings: 8

Note from source: Here is my favorite very tasty. Big Greek Salad. We put about 1/2 cup of potato salad hidden down in the middle of the salad. This is the way it's done in Tarpon Springs, FL. a large Greek fishing community. Regardless of how you compose the salad use the dressing. It's fabulous.

FOR THE SALAD:
2 English seedless cucumbers, peeled and sliced
2 tomatoes, cut in wedges
4 scallion, thinly sliced
8 Kalamata olives, pitted and sliced
1/3 cup crumbled feta cheese
FOR THE DRESSING:
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons oregano
salt and pepper
10 leaves Romaine lettuce, torn into bite sized
Lemon Wedges for garnish

TO PREPARE THE SALAD:
In a serving bowl, mix together cucumbers, tomatoes, scallions, olives, and feta cheese.

TO PREPARE THE DRESSING:
In a small bowl whisk together olive oil, vinegar, lemon juice, oregano, salt and white pepper to taste. Pour over vegetables in salad bowl and toss until vegetables are well coated. I like to make it to this point and let it sit for awhile. Then add the Romaine right before serving.