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• 1 coral lettuce
• 1 large lebanese cucumber
• 1 large tomato
• 2 radishes
• 1 small onion
• 8 black olives
• 2 oz feta cheese
• 2 tbsp brown vinegar
• ½ tspn dried oregano leaves
• salt
• freshly ground black pepper
  

1. Separate lettuce leaves. Wash thoroughly and drain well. Tear lettuce into bite-sized pieces, arrange on a serving platter.
2. Cut cucumber into rounds and chop tomato. Thinly slice radishes and onion. Scatter cucumber, tomato, radishes, onion rings and olives over lettuce.
3. Cut cheese into ½" cubes, scatter over salad.
4. Place oil, vinegar, oregano, salt and pepper in a small screwtop jar and shake well.Pour dressing over salad just before serving.
   Note : Firm-fleshed black olives such as kalamata olives are best for this salad. Chopped green capsicum and anchovies can be added if desired
   
   
   

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