Greek Salad
4 large hearts romaine lettuce, torn
2 cups feta cheese, crumbled
2 English cucumbers, chopped
2 tomatoes, preferably heirloom, chopped
1 green bell pepper, seeded, ribs removed, and cut into strips
1 red bell pepper, seeded, ribs removed, and cut into strips
1 yellow bell pepper, seeded, ribs removed, and cut into strips
1 medium red onion, chopped
Kalamata olives, pitted
Green olives, pitted
Anchovies (optional)
Extra-virgin olive oil
Balsamic vinegar
Coarse salt and freshly ground black pepper
Store-bought stuffed grape leaves (optional)
Directions:
1. Place lettuce on a large, deep oval platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive, anchovies, and grape leaves, if using, in rows on top of the lettuce.
2. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving
