Anthoula Randopoulos would invite me to Carson City for dinner when I was a graduate student at the University of Nevada Reno. She would always make something Greek, and among my favorites was her salad.
Ingredients –
Dressing, in small container combines to your taste:
– 1/2 cup olive oil
– 1/4 cup wine vinegar
– 1 t. dried parsley
– 1 t. dried oregano
– Salt
– Pepper
Salad, in large bowl toss:
– Romaine Lettuce, tom
– 2 or 3 tomatoes, quartered
– 1/2 red onion sliced thinly and separated
– 1 can Small pitted ripe olives
– 1 green pepper, chopped
– 1/2 lb. feta cheese crumbled
Toss the salad with dressing right before serving.