Greek Salad Supper - cooking recipe

Ingredients

3 c. cubed iceberg lettuce
3 c. torn romaine lettuce
1 c. radish slices
1/2 c. white onion rings
4 oz. crumbled Feta cheese
3 tomatoes, cut into wedges
1 can anchovy fillets, drained
1 cucumber, thinly sliced
18 black or Greek olives
1/2 c. olive oil
1/4 c. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1 tsp. sugar
6 pita breads
1 lb. Mozzarella cheese, shredded

Preparation

In large bowl, mix lettuce (iceberg and romaine), radishes, onion, Feta cheese, tomatoes, anchovies, olives and cucumbers. Cover and chill.
In separate bowl, beat oil with vinegar, salt, pepper, oregano and sugar until thick.
Let stand at room temperature.
Before serving, beat dressing again and pour over salad.
Serve with Cheese Pita Breads.
Slash pita breads at one side and stuff each with Mozzarella cheese. Place pitas in 400\u00b0 oven for 15 minutes.
Let stand 5 minutes.