1 head iceberg lettuce, washed, cored and shredded coarsely
2 yellow onions, peeled and sliced into rings
2 to 4 ripe tomatoes, cut into wedges (plum tomatoes are best, if available)
1 to 2 cucumbers, scored to "ruffle" edges, and sliced thinly
1 lb. feta cheese
1/2 to 1 lb. Greek calamata olives
1 tin flat anchovies (fillets)
Olive oil
Tarragon vinegar
Freshly ground pepper to taste
Hard cooked eggs, quartered, optional

Layer salad ingredients in a wide-mouthed bowl (individual bowl works best) in order given: lettuce bed, separate onion rings, tomatoes and cucumber slices arranged in a "wheel".

Dress salad at this point in the following ratio: 2 parts olive oil to 1 part tarragon vinegar. Apply olive oil liberally first, followed by vinegar.

Break feta cheese into 1 inch cubes and sprinkle liberally over all.

Arrange a small handful of calamata olives around outside.

Criss-cross two (or more) anchovy fillets in center.

Apply a light grinding of fresh black pepper over all. Serves 4 to 6.

Optional: The additional ingredient, hard-cooked egg slices, makes this a Greek "country" salad.

Serve with warm pita bread, olive oil to drizzle, and additional feta cheese or other goat cheese. This makes an excellent main course salad for summer, or, in a smaller portion, a good accompaniment to any grilled or roasted chicken or lamb entree.