Greek Salad

The term "Greek salad" is used in North America, Australia, South Africa, and the United Kingdom to refer to a lettuce salad with Greek-inspired ingredients, dressed with oil. Lettuce, tomatoes, feta, and olives are the most standard elements in an American-style "Greek salad", but cucumbers, peperoncini, bell peppers, radishes, dolmades (stuffed grape vine leaves), anchovies/sardines and pickled hot peppers are common.

This style of "Greek salad" is rarely encountered in Greece except in the homes of American Greeks or restaurants that cater to tourists. In these countries, the true Greek salad, when encountered, may be called by the Greek term horiatiki or by such terms as "country salad", "peasant salad", or "village salad", to avoid confusion.

This could be eaten as a light lunch or dinner by adding toasted pita bread to the meal, maybe along with Hummus (chickpea and tahini spread) or Baba Ghanoush (eggplant and tahini spread). Domades (cold stuffed grape leaves) would also be a nice addition.

Romaine lettuce- rinsed, dried and chopped
Red onion, thinly sliced into rings
Pitted Kalamata olives
Green bell pepper, chopped
Red bell pepper, chopped
Roma tomatoes, cut into wedges
Cucumber, sliced
Feta cheese, cut into cubes

Place the Romaine lettuce in a large salad bowl and top with onion rings, olives, bell peppers, tomatoes, cucumber and feta cheese.

Toss or serve with Greek Salad Dressing.