Greek Salad
	4 cups    Romaine lettuce   6 cups    Iceberg lettuce   2   tomatoes   1   cucumber   1 cup    Kalamata olives (pitted)   .5 cups    extra-virgin olive oil   2 Tbs    lemon juice   1 Tbs    red wine vinegar   1 tsp    oregano - dried   .5 tsp    salt   .5 tsp    freshly ground black pepper   1 cup    crumbled feta cheese     1 Combine lettuce greens, tomatoes, cucumber and olives in a large bowl; toss well. 2 Combine olive oil, vinegar, oregano, salt and pepper in a jar; cover tightly and shake vigorously. 3 Toss salad with olive oil mixture just before serving; sprinkle crumbled feta cheese over salad.   Servings: 10   Copyright © 2006, The Gourmet Saint