Greek Salad – My no fail, go to Recipe of all time! The one I’ve used all my life. Enjoy!

This recipe came out of a Caltex cookery book, many years ago when I was just in my late twenties.

Serves: 6
1 round lettuce, torn into bite-sized pieces
2 tomatoes, cut into wedges
1/2 cucumber, peeled and thinly sliced
1 green pepper, quartered, deseeded and cut into strips
10 black olives
150 g (6 oz) crumbled feta cheese (or cottage cheese or white Cheshire)
6 red radishes, thinly sliced
6 spring onions, sliced
2 tablespoons fresh lemon juice
8 tablespoons oil
salt to taste
2.5 ml black pepper (or more to taste), freshly ground
1/4 teaspoon dried oregano
1 clove garlic, crushed
In a large bowl place the washed and dried lettuce leaves. Add the tomato wedges, cucumber slices, green pepper strips, olives, crumbled cheese, radishes, spring onions and the parsley. Toss gently.
Into a screwtop jar put the lemon juice, oil, salt, pepper, oregano and garlic. Shake the jar to combine the dressing, until it is of a thick and creamy consistency. If you have an electric beater or a stick blender, even better.
Pour this dressing over the salad, toss gently to coat all the vegetables evenly, and serve immediately. – Enjoy!

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