No Greek home is without it, of course, and often in the summer it's a meal in itself. You can use all kinds of lettuce and salad greens; from romaine, to chicory, escarole and endive, and even the conventional iceberg lettuce.
In a proper Greek salad the lettuce is actually finely cut, not coarse, and the leaves must be as dry as possible, or the dressing will taste watery. The dressing is added just before tossing and as close as possible to serving. I make my own dressing and make sure it doesn't overpower the salad itself. Don't add too much salt- because the feta and sardines can make the salad salty enough.
3 tablespoons Greek EVOO
1/4 teaspoon kosher sea salt
1/4 teaspoon dried oregano
1 pound Heirloom tomatoes of any or mixed colors, cut into 1/4" pieces
2 cucumbers, cut into 1/4" pieces
10 Greek kalamata olives
1/4 pound Greek feta, cubed
1/2 each green, red and yellow peppers, sliced
1/2 red onion, cut into 1/8" pieces
3-4 dolmades (you can find these canned in most supermarkets, or make them fresh!)
Sprig of fresh oregano for garnish
1) In a medium to large mixing bowl, mix the oil and seasonings vigorously with a wire whisk
2) Add all of the remaining ingredients except the dolmades and gently toss to cover well with the dressing
3) Garnish with the dolmades, a sprig of fresh oregano and serve