1 garlic clove, cut in half
8 c. torn salad greens (romaine, escarole and chicory leaves)
2 med. tomatoes, each cut into 8 wedges
1 c. each sliced green bell pepper and pared cucumber
1/2 c. sliced radishes
1/4 c. each sliced red onion and green onion
4 each pitted black olives and pimiento-stuffed green olives, sliced
6 oz. feta cheese, cubed or crumbled
2 oz. drained, canned anchovies, chopped

DRESSING:

1-2 tbsp. lemon juice
1 tbsp. plus 1 tsp. olive oil
1 tbsp. red wine vinegar
1/2 tsp. oregano leaves
Dash each salt and pepper

1. Rub inside of a large wooden salad bowl with cut garlic; mash garlic and reserve.

2. Add all salad ingredients except garlic, cheese and anchovies to bowl; cover and refrigerate for 1 hour.

3. In small bowl combine all ingredients for dressing; add mashed garlic and stir to combine. Cover and refrigerate until chilled.

4. To serve, pour dressing over chilled salad and toss thoroughly to combine; add cheese and anchovies and toss gently.