This delectable salad cannot exactly be called a Greek salad since it is a classic example of the American need to “gild the lily”.  A Greek salad served in Greece seldom will contain lettuce and will usually have lemon juice instead of vinegar.  Nonetheless, this version is delicious and well worth adding to your salad repertoire.

Serves 4 to 6

3 or 4 tomatoes, chopped
2 cups cucumber, cut in ¼ inch slices and then cut in half
1 red ripe bell pepper, seeded and diced
1 cup pitted black olives, halved
About ½ cup diced sweet purple onion
2 or 3 tablespoons chopped Italian parsley (Italian broad leafed parsley, not cilantro)
½ teaspoon dried Greek oregano
1 tablespoon well rinsed capers
About 1 cup coarsely crumbled feta cheese
The crisp inner leaves of 2 heads of Romaine, torn into bite size bits

Fresh coarse ground black pepper to taste
Red wine vinegar and olive oil to taste

Put the first ten ingredients into a bowl, toss gently and chill.  Just before serving sprinkle with salt and pepper and drizzle on the vinegar and oil.  Serve at once with fresh crusty French style bread.  This is excellent served with ice tea, a crisp chilled white wine or a bull bodied pale ale.