Greek Style Salad (Serves 8-10)

Every once in a while I like to serve feta cheese in a tossed green salad. Here is a vegetable combination and dressing that are worthy of such a wonderful pungent cheese.

6 cups torn romaine lettuce leaves
6 cups torn leaf lettuce leaves
8 grape or cherry tomatoes
1 large unpeeled cucumber, sliced
1 (16-ounce) can pitted black olives, drained
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried whole oregano leaves, crushed
1/4 teaspoon ground pepper
1 cup crumbled feta cheese

1. Combine romaine and leaf lettuce leaves, cherry     tomatoes, cucumber and olives in large salad bowl. Toss     gently.

2. Combine olive oil, vinegar, oregano and pepper in jar;     cover tightly, and shake vigorously.

3. Just before serving, toss salad with dressing. Sprinkle     with feta cheese.