Levantine Vegetable Salad - cooking recipe

Ingredients

1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
fresh ground pepper
1/2 head lettuce, leaves separated, washed and dried
1 small red onion, thinly sliced into rings
1 small cucumber, unpeeled and sliced
1 medium tomatoes, sliced
1/4 lb feta cheese, cut into small cubes
1/2 green bell pepper, seeded and cut into 1/2- inch strips
1/4 lb kalamata olive
1/4 cup pimiento-stuffed green olives
dried oregano, crumbled

Preparation

Combine oil,lemon juice,vinegar and pepper in small bowl and whisk thoroughly; set vinaigrette aside.
Arrange outer leaves of lettuce around edge of serving platter; tear remaining lettuce into small pieces and transfer to small bowl.
Add half of viniagrette and toss lightly.
Mound in center of platter.
Arrange onion slices around and over lettuce.
Arrange cucumber slices inside ring of onions.
Repeat, making progressivly smaller rings with tomato slices, feta cheese cubes and green pepper strips.
Place some Marinated Artichokes and Mushrooms over lettuce in center;arrange remaining artichokes and mushrooms around platter.
Top center with Kalamata olives; arrange green olives around rim.
Drizzle salad with remaining vinaigrette and sprinkle lightly with oregano.
Serve immediately.