Greek Salad

Cuisine: Greek

Category: vegetable

Servings: 6


1 medium head iceberg lettuce
1 small head manoa or butter lettuce
1 large cucumber
1/2 cup sliced black olives
salt and pepper, to taste
Italian dressing
2 tbsp. grated Parmesan cheese
1 hard-cooked egg, chopped


Thoroughly wash the lettuce and shake out excess water or drain on paper towels. Cut into thin strips. Peel the cucumber. Quarter it lengthwise, then cut into lengths of about 1-1/4 inches. Put the lettuce and cucumber in a roomy wooden salad bowl. Toss in the olives, salt, pepper and dressing. Garnish with Parmesan cheese and the chopped egg. This is one salad for which the lettuce should be cut, not torn. If you use a knife with a stainless steel blade, the lettuce won't discolor.

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