Greek Village Salad
|White cabbage||1⁄4 Small, shredded|
|Iceberg lettuce||1⁄2 Small, shredded|
|Tomatoes||3 , cut into wedges|
|Cucumber piece||2 Inch, diced|
|Onion||1 Small, sliced and separated into rings|
|Feta cheese||3 Ounce, roughly crumbled (75 Gram / 3/4 Cup)|
|Dried oregano||1 Teaspoon|
|Olive oil||1 Tablespoon (As Required)|
|Red wine vinegar||1 Tablespoon (As Required)|
|Freshly ground black pepper||To Taste|
Put the cabbage and lettuce on a large platter.
Scatter the tomatoes, cucumber, onion, cheese, olives and cheese over.
Sprinkle with oregano.
Just before serving, drizzle with a little olive oil and vinegar and add a sprinkling of salt and a good grinding of black pepper.