Dressing:

1/2 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 clove garlic, minced
1 tsp. dried oregano leaves
1/2 tsp. salt or to taste
1/4 tsp. ground black pepper

Salad:

1 (10 oz.) pkg. salad greens
1 c. pitted ripe Greek olives
3 plum tomatoes, cut into chunks
1/2 c. thinly sliced red onion
1/2 medium cucumber, peeled and cut into chunks
1 (4 oz.) pkg. crumbled Feta cheese

Mix oil, juice, garlic and seasonings for dressing. Toss greens, olives, tomatoes, onion and cucumber for salad. Toss with dressing. Spoon onto serving platter. Sprinkle with cheese.

Makes 6 servings. Note: One large lemon, squeezed, will yield about 1/4 cup fresh lemon juice. Variation: Substitute 2/3 cup Mediterranean vinaigrette or 2/3 cup Italian dressing for dressing mixture.