Greek Salad

1 head romaine lettuce, washed and patted dry

1 cup olive oil, divided

1 lemon, juiced, divided

Salt and fresh ground pepper to taste

Assorted heirloom tomatoes, cut into thick slices

1 medium cucumber, peeled, seeded and cubed

1 pound feta cheese

2 teaspoon oregano, divided

2 teaspoons oregano divided in half

1 cup kalamata olives (pitted), drained well

1 medium red onion, sliced thin

 

Line a large platter with the large outer leaves of the lettuce.

Tear remaining leaves into small pieces and place in a large bowl. Season lettuce with ½ cup olive all, all but 1 tablespoon lemon juice, salt and pepper. Toss well. Arrange seasoned lettuce in a mound on platter on top of outer leaves.

In a small bowl, sprinkle cucumber slices with salt and pepper, if desired. Arrange tomato slices in a ring around over edge of platter, then ring cucumbers inside the tomatoes.

In a bowl, break up cheese into small pieces and sprinkle with remaining ½ cup olive oil and 1 teaspoon oregano; stir to coat evenly. Arrange cheese in smaller ring inside cukes and tomato. Place olives in the center of platter and top all with onion. Sprinkle with remaining lemon juice and oregano. Serve with toasted pita bread, if desired.

Serves five.