Greek Salad

While in Victoria with my husband once (he was attending a conference), we stopped in at the Sticky Wicket Pub. They made a version of this salad with lettuce, and all the other goodies, topped with a lovely dressing. I had to try to imitate this as soon as we got home. Here is my version of that memorable salad. (This does travel well in a cooler if you pre-chop everything and bag it separately. Mix it all together in a large bowl when ready to serve.)

Prepare the following:

• 1 red bell pepper, chopped into bite sized cubes
• 1 green bell pepper, chopped into bite sized cubes
• 1/2 English cucumber, cubed as above
• 1/2 small red onion, sliced in thin rings
• 1/2 small white onion, sliced in thin rings
• 1/2 head romaine lettuce, torn into bite sized bits
• 2 small hothouse tomatoes, cubed
• 1/2 can green olives, pitted (calamata olives are very nice, but watch the pits!)
• 1/2 can black olives, pitted
• 1/2 lb feta cheese cubed or crumbled.
• Parmesan cheese, grated
• creamy Italian salad dressing
• red wine vinegar
  

Combine first 10 ingredients in a large salad bowl. Sprinkle liberally with red wine vinegar and Parmesan cheese. Toss with creamy Italian dressing, toss and serve immediately.