This is a really tasty lunchtime salad which can be served alone with crusty bread or as a prelude to a sandwich or other light fare.

2 large heads of Boston or romaine lettuce
8 cherry tomatoes or 2 tomatoes, sliced into wedges
½ cup coarsely crumbled feta cheese
6 thin slices red onion
½ cucumber, peeled and sliced
8 Kalamata olives, pitted
¾ cup diagonally sliced celery hearts
4 scallions, cut into 1-inch pieces
8 radishes, sliced thin
One 2-ounce can anchovy fillets, rinsed, patted dry and halved lengthwise, optional

Combine all ingredients in a large bowl and toss with dressing (below).

Dressing

6 to 7 tablespoons olive oil
2 tablespoons fresh lemon juice or red wine vinegar
1 teaspoon finely minced garlic
1 teaspoon dried oregano
Salt and pepper to taste

Whisk all ingredients together, pour over salad and toss.

Serves 4 to 6