GREEK SALAD

2 heads Romaine cored and coarsely “broken”

        (4 to 6 cups)

1 bunch scallions, trimmed and chopped

1 small onion, peeled and sliced thinly into rings     

4 radishes, sliced

12 imported black olives

½ cup Feta cheese, crumbled

¼   teaspoon oregano

12 cherry tomatoes, halved

Juice of two lemons

6 to 8 tablespoons olive oil

Salt and black pepper, freshly ground  

1. Combine the lettuce, scallions, onion, radishes, olives, Feta cheese, oregano and tomatoes in a salad bowl.

2. Add the lemon juice and toss.

3. Add the olive oil, salt and pepper to taste and toss again.

YIELD:  6 servings.

(adapted from an article in a 1980 daily The New York Times)