Athenian Salad (Salata Athenas)

Yield: 8 servings

Ingredients

• 1 medium head lettuce
• 1 bunch romaine
• 10 radishes, sliced
• 1 medium cucumber, sliced
• 6 scallions (with tops), cut into 1/2-inch pieces
• 1/2 cup olive or vegetable oil
• 1/3 cup wine vinegar
• 1 teaspoon salt
• 1 teaspoon dried oregano leaves
• 24 Greek or ripe green olives
• 1/4 cup crumbled feta cheese
• 1 (2 ounce) can rolled anchovies with capers, drained

Instructions

1. Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.
2. Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.