This salad brings back for me memories of the garlands of islands floating in the deep blue sea, the plaintive sound of the bouzouki, and the sugar-cake houses.

Ingredients

　　1 head romaine lettuce, cut into ribbons

　　2 large firm ripe tomatoes, cut in wedges

　　1 cucumber, peeled, split in half through its length, and cut into thick slices

　　1 green bell pepper, cut in thin rings crosswise

　　1 large mild onion, thinly sliced, the rings separated, or 9 scallions, thinly sliced

　　8 ounces feta cheese, cut into small squares or broken with your fingers into coarse pieces

　　1 dozen or more black Kalamata olives

For the Dressing

　　6 tablespoons extra-virgin olive oil

　　Juice of 1 lemon

　　Salt and pepper

Step 1

Variations

Step 2

　　The New Book of Middle Eastern Food Copyright © 2000Knopf