Greek salad

Ingredients:

1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)
Dressing:

3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced

Preparation:

Wash and cut lettuce into 1 1/2″ pieces.
Slice tomatoes in quarters.
Combine lettuce, tomatoes, olives and radishes in large bowl.
Mix dressing ingredients together and then toss with vegetables.
Pour out into a shallow serving bowl.
Crumble feta cheese over all and arrange anchovy fillets on top if desired.