Greek Shredded Romaine salad with lemon juice, olive oil,

you can include red endive and baby arugula for more spice.
The special part of this salad is to slice the romaine super thin.

1 large head of romaine, fresh from the garden is best.
1 bunch of scallions,
some dill weed
1/4 cup plus 2 Tbsp. extra virgin olive oil
juice of 1 lemon


1 large head of romaine sliced super thin.   Lay 3 to 4 leaves on top of one another on a clean cutting board.  Using a very sharp knife, cut the leaves crosswise into almost paper-thin strips.  Place the romaine strips in a large bowl and continue stacking and turning until all of the romaine has been sliced.
Slice 1 bunch of scallions crosswise on a diagonal and add them to the romaine salad.  Add the 1 bunch of dill and toss to combine.

Pour the oil and lemon juice over the lettuce mixture.  Season with salt and pepper to taste and toss to combine.  Serve immediately.  Yum.

Greek Garden Salad

3 beefsteak tomatoes
1 cucumber, scored and quartered lengthwise, and cut crosswise 1/4 inch think
1 small red onion
20 Kalamata olives, pitted and thinly sliced crosswise
1 cup diced feta cheese
1 Tbsp. capers, well drained
Red Wine Vinaigrette  (1/4 cup red wine vinegar, 1 garlic, peeled and smashed, 1 tsp. Greek oregano, 1/2 cup extra virgin olive oil, salt and pepper)

1 tsp. Greek oregano
salt and pepper
2 cups shredded romaine

1.  Core the tomatoes.  Cut each tomato in half crosswise, then cut each half into 5 pieces.  Place the pieces in a mixing bowl.  Add the cucumber.

2.  Cut the onion in half lengthwise and then slice each half lengthwise into thin julienne.  Add the onion to the bowl.

3  Add the olives, cheese, and capers.  Add the vinaigrette and toss to coat.  Taste and season with oregano and salt and pepper to taste.

4.  Place an equal portion of the lettuce on each of the 6 salad places or bowls.  Top with an equal portion of the tomato mixture, sprinkle lightly with oregano and serve.