1 head Iceberg lettuce
Leaves of Romaine or red leaf lettuce
1 to 3 tomatoes, depending upon size
1/2 to 1 brown onion
1 to 2 bell peppers (green or red)
8 to 16 oz. Feta cheese, to taste
1/4 lb. imported Greek olives, black
Anchovies (optional)
Dressing

Line sides of large bowl with leaves of Romaine or red leaf lettuce for decoration. Chop up Iceberg lettuce and add to bowl. Then toss with:

Tomatoes, cut in wedges
Peppers, cut in strips
Onions, cut in ring
Olives
Feta cheese, crumbled

Toss with desired dressing (oil and vinegar or red wine viniagrette are best). Top with anchovies if desired.