1/2-1 head lettuce

3-6 tomatoes

black olives

sprig parsley

1/3-1/2 cup oil

1/4 cup (or less) vinegar oil

lemon juice

1. Clean lettuce. Cut it in half.

2. Place in a strainer and wash under running water for several minutes, drain well.

3. Wash and slice half the tomatoes; cut the others into wedges.

4. Mound the lettuce in the center of a round platter; surround with tomato slices.

5. Place a sprig of parsley in the olive and scatter other olives in the lettuce.

6. Just before serving, pour olive-and-vinegar dressing or oil-and-lemon dressing over it. Salt lightly.

Serves 6.

Recipe courtesy of: Skoura, Sophia, The Greek Cookbook, New York:Crown Publishers, Inc., 1967, 1989. 

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