This is a delicious traditional Greek Salad, nice and tangy. Best when made with summertime garden fresh or farmers market vegetables.
2 each Tomatoes
3/4 pound Romaine or green lettuce
2 3/8 ounces Cucumbers, sliced or diced
2 ounces Feta cheese, crumbled
1 1/4 ounces Red onion, sliced into rings
1 1/4 ounces Black olives, pitted
1 1/4 ounces Green olives, pitted
4 3/4 fluid ounces Lemon-Parsley Vinaigrette
Cut each tomato into 6 wedges.
Make beds of lettuce on plates or in bowls. Arrange the
tomatoes, cucumber, feta, onion rings, and olives on the
lettuce. Drizzle with the vinaigrette and serve at once.