Athenian Salad (Salata Athenas)


  • 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


  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.

Yields 8 servings.