Composed Greek Salad
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Martha Stewart Magazine
Ingredients
4 lg hearts of romaine, torn 
2 c feta cheese, crumbled
2 English cucumbers, quartered
2 tomatoes, preferable heirloom, chopped
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 med red onion, chopped
Kalamata olives
Green olives
6 T extra-virgin olive oil
3 T balsamic vinegar
Coarse salt and freshly ground pepper, to taste
Directions
1. Place a bed of lettuce on a large, deep platter. Place feta, cucumbers, tomatoes, peppers, onion, olives decoratively in rows on top of the lettuce.
2. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.
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