Ingredients
1
large head iceberg lettuce, torn into 1-inch pieces
2
medium cucumbers, peeled, halved, seeded, thinly sliced
4
large tomatoes (1 1/4 pounds), cut into thin wedges
1
large red onion, sliced paper-thin
12
ounces feta cheese, crumbled
3/4
cup large round black Greek olives or other brine-cured black olives
1/4
cup fresh lemon juice
Directions
1.
Whisk oil, vinegar, garlic powder, and oregano in small bowl to blend. Season vinaigrette to taste with salt and pepper.
2.
Combine lettuce, cucumbers, tomatoes, onion, cheese, and olives in very large bowl. Drizzle with lemon juice and toss to combine. Add vinaigrette to salad and toss to coat.
New-York Restaurants
