Greek Salad

Ingredients:

1 head of iceberg lettuce or Romaine lettuce
2 medium sized cucumbers peeled and cut into half moon shape
2 medium tomatoes, chopped into quarters with seeds removed
1 big yellow bell pepper, chopped into 1/2" pieces
1 medium capsicum, chopped into 1/2" pieces (optional as the capsicum flavor overpowers the salad)
3 tbsp each of chopped black and green olives
200 gms Feta cheese crumbled or cut into 1/2" pieces

For the dressing:
1/4 cup extra virgin olive oil
1 tbsp brown sugar
1/2 tsp lemon juice
1 tbsp dried oregano
salt and pepper to taste

Method:
1. Mix all the dressing ingredients and whisk together with an egg beater till sugar dissolves completely.
2. In a large bowl, mix all the salad ingredients (except Feta) and refrigerate for an hour.
3. Just before serving, add the feta and the dressing, toss well and serve.
4. Pls note that both the olives and feta are quite salty in taste, so adjust the salt in the seasoning accordingly.
5. Always take only the amount of salad that is to be consumed immediately and add the dressing only to that. Keep the remaining dressing in a tightly sealed container in the fridge and mix with the veggies just before serving.