8 cups romaine lettuce, torn into bite-sized pieces

4 med tomatoes

2 med cucumbers, seeded and diced

1/2 cup Kalamata olives, pitted and chopped

6 green onions, chopped

1/4 c fresh flat leaf parsley, chopped

juice of 1 lg lemon

1 clove garlic, minced

1/3 cup extra-virgin olive oil

salt and pepper, to taste

4 oz crumbled feta cheese

Place the torn lettuce leaves into a lg salad bowl. Slice the tomatoes into 8 wedges each and place on top of the lettuce. Add the cucumbers, olives, green onions, and parsley.

In a small bowl, whisk together the lemon juice, olive oil, and garlic. Season the dressing with salt and pepper to taste. Pour over the salad and toss. Sprinkle the salad with the feta cheese and serve immediately.

4 servings