|Garlic||1 Clove (5 gm)|
|Torn salad greens||8 Cup (128 tbs)|
|Sliced green bell pepper||1 Cup (16 tbs)|
|Sliced pared cucumber||1 Cup (16 tbs)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Sliced red onion||1⁄4 Cup (4 tbs)|
|Sliced scallions||1⁄4 Cup (4 tbs)|
|Pitted black olives||4|
|Pimiento stuffed green olives||4|
|Feta cheese||6 Ounce|
|Canned anchovies||2 Ounce|
|Lemon juice||2 Tablespoon|
|Olive oil||4 Teaspoon|
|Red wine vinegar||1 Tablespoon|
Rub inside of a large wooden salad bowl with cut garlic; mash garlic and reserve.
Add all salad ingredients except garlic, cheese, and anchovies to bowl; cover and refrigerate for 1 hour.
In small bowl combine all ingredients for dressing; add mashed garlic and stir to combine.
Cover and refrigerate until chilled.
To serve, pour dressing over chilled salad and toss thoroughly to combine; add cheese and anchovies and toss gently.