Greek Salad

Salads

1 large Head romaine lettuce; rinsed, drained, and chilled
1 large Ripe; firm tomato, seeded and cut into 1/2 inch wedges
1 large Cucumber; peeled and cut into1/4 inch slices
1 large Green pepper; rinsed, seeded, and cut into1 inch chunks
1 Bermuda onion; or sweet white onion, peeled and sliced
4 stalks celery; rinsed, drained, and cut diagonally into 1 inch chunks
1/4 pound Greek feta cheese; crumbled
1/4 pound Imported calamata olives olive
***OIL DRESSING***
1/2 cup Imported olive oil
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
1 small Garlic clove; minced
1/2 teaspoon Dried oregano; crumbled
Several grindings of black pepper

Into a large wooden salad bowl, tear the lettuce into bite-sized pieces, discarding the tough lower stems. Add tomato, cucumber, pepper, onion which has been separated into rings, celery, feta, and olives. Pour olive oil dressing over all and toss well. Serve immediately, with crusty sesame-seeded bread, a pot of sweet butter, and a hearty red table wine. Oil Dressing: Place all ingredients in a jar or salad cruet, cover tightly, and shake well to blend. Refrigerate until use. Shake well before using.