Course: Salads
Serves: 4 to 6
Prep: Easy
Method: No Cooking Method


1 clove garlic, cut in half
4 cups romaine lettuce or mixed salad greens, rinsed, dried and cut into 2-inch pieces
8 radishes, cut in half
10 ripe olives, rinsed
1 red onion, thinly sliced and divided into rings
1 green bell pepper, seeded and thinly sliced
1 medium cucumber, thinly sliced
1 ripe medium tomato, cut in wedges
¼ teaspoon black pepper
¼ teaspoon dried dill
½ teaspoon dried oregano leaves
2 tablespoons red wine vinegar
½ cup Filippo Berio Extra Virgin Olive Oil
Variation: Garnish with anchovies and feta cheese.


Mix chopped tomatoes, cucumber, green pepper, and parsley in large bowl.
Add olive oil and toss salad.
Add lemon juice, pepper, and salt (if desired) and toss again to mix well.