This salad was a highlight of a Memorial Day weekend barbeque, which also included lamb chops on the grill and Near East red pepper quinoa and rice .
The Salad (serves 4-8, depending on how much salad people like…)
4 medium cucumbers, peeled and diced
2 small bunches of radishes, thinly sliced
several cups of baby greens (I used a very full bag of greens from the market)
1 cup crumbled feta cheese
2 tablespoons chopped mint
The Dressing
stir together:
Juice of one lemon
2 tablespoons red wine vinegar
1 teaspoon dried oregano
salt and pepper
gradually whisk in:
1/4 to 1/2 cup olive oil
fresh from brooklyn 
Mama Cheryl
Dear Fresh,
Please tell me, since I am a saladholic as well, how many cups would be considered “several” in Brooklyn?
It’s greek to me!
mama
freshfrombrooklyn
You can put as many cups as you like, mama.
The bag of greens I used was very full, probably over 8 cups. I recommend starting conservatively with the greens, and adding more if your dressing is too powerful, or to refresh he salad for leftovers.
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