Aegean Salad

1/2 cup Greek olives
4 cups red leaf lettuce -- torn
4 cups green leaf lettuce -- torn

1/2 cup red onion -- slivered
1 medium tomato -- chopped
1 small green pepper -- seeded and chopped

1/2 cup feta cheese -- crumbled

Oregano Dressing
1 tablespoon red wine vinegar
2 teaspoons lemon juice
1 clove garlic -- minced

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/8 teaspoon ground pepper

1/4 cup olive oil

In a small bowl combine dressing with olives; cover and let stand for 30 minutes at room temperature. In a salad bowl combine lettuce onion, tomato, and green pepper. Mix lightly with olives and Oregano Dressing. Sprinkle with cheese.

Oregano Dressing: in a small bowl mix vinegar, lemon juice, garlic, salt oregano, and pepper. Using a whisk or fork, gradually beat in oil until well blended. Makes about 1/3 cup.