Serves 6

Don't be stingy with the olives. More is definitely better!

½ head iceberg lettuce

½ head romaine

1 red onion

1 cucumber

2 tomatoes

¼ cup extra-virgin olive oil

¾ cup red-wine vinegar

Fresh-cracked black pepper, to taste

¼ bunch fresh oregano

6 ounces feta cheese

2 ounces pepperoncini

6 anchovy fillets

½ cup cured Greek olives

• Tear the lettuces into bite-size pieces. Slice the onion and cucumber into bite-size pieces. Quarter the tomatoes. Build the salad by layering the vegetables on a serving platter or in a bowl.

• Chop the oregano and mix it with the oil, vinegar, and pepper in a bowl.

• Drizzle the dressing over the salad. Top with crumbled feta, the pep-peroncini, anchovies, and olives.

Presenting the Salad

For a stunning presentation, try slicing the cucumber and onion wafer thin and placing them on top of the salad before adding the dressing and toppings.