Tri Color Greek Salad

Recipe by Bonnie Eskenazi
I loved the simple Greek salads my dad made for us growing up.  Back then, we had fresh ingredients, but not quite the variety of salad leaves we have available today.

Ingredients – organic

Small head radicchio, sliced lengthwise

Small head endive, sliced lengthwise

Small bunch of arugula

¼     Lb crumbled Feta cheese

¼     Cup sliced almonds

½     Cup pitted Greek olives – Kalamata is what I use

1      Medium tomato, cut in cubes

1      Medium cucumber, sliced round and thin

Salt & pepper to taste

Dressing – you can use your favorite vinaigrette

¼    Cup olive oil

3     Table spoons balsamic vinegar

Shake just before drizzling

Preparation

Put all the radicchio, endive, arugula, tomato, cucumbers, olives, and almonds in a glass bowl, drizzle dressing, toss well, then add the Feta cheese

Salt & pepper to taste