1/2 head iceberg lettuce
1/2 peeled cucumber, sliced
1/2 green pepper, cut up
1 tomato, in wedges
2 scallions, chopped
4 radishes, sliced
8 Calamato olives
8 Salonika peppers
Anchovy fillets
1/2 c. feta cheese, crumbled
1/2 tsp. oregano
Salt and pepper to taste
Olive oil
Wine vinegar

Tear lettuce into bite-sized chunks. Toss with next 5 ingredients in a large bowl. Garnish with olives, peppers, anchovies and cheese. Sprinkle oregano, salt and pepper on top.

Just before serving, drizzle olive oil to taste over the salad. Then sprinkle on vinegar in an equal amount. Toss well. Serve immediately. For a luncheon, serve in large portions with crusty rolls.