You can't miss with this recipe.
Greek Salad from Angel's Market, Tarpons Springs, Florida
Dice in large pieces a head of lettuce, crisp celery, red beets, and cucumbers. Slice green peppers and tomatoes into quarters.
Place lettuce on platter and arrange the above items in a mound. Decorate the top with Feta cheese, anchovies, black Greek olives, and young onions.
Mix pure olive oil with lemon juice or wine vinegar, add salt and pepper to taste and pour over salad. Sprinkle Oregano for final, fancy touches.
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