8 to 10 c. mixed salad greens (iceberg, romaine, etc.)
2 tomatoes, cut into wedges
1 cucumber, cut in half lengthwise and sliced thinly
2 ribs celery, sliced
4 green onions, sliced
1 c. feta cheese, crumbled
Greek black olives, if available
1 tsp. oregano, crumbled

Wash and dry greens, place in large salad bowl. Crumble oregano over greens, and mix lightly. Arrange remaining ingredients over greens in an attractive manner. Pour dressing over salad and toss just before serving time.

DRESSING:

2/3 c. olive oil
1/3 c. white vinegar
1/2 tsp. seasoned salt
1/4 tsp. coarse black pepper

The typical rule for dressing is 2 parts oil to 1 part acid (either vinegar or lemon juice). This is seasoned with a dash of salt or seasoned salt and pepper.