Name: Family-Style Greek Salad
Yield: Makes 12 servings
Ingredients: 1/2 cup olive oil; 1/4 cup red wine vinegar; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 large head iceberg lettuce, torn into 1-inch pieces; 2 medium cucumbers, peeled, halved, seeded, thinly sliced; 4 large tomatoes (1 1/4 pounds), cut into thin wedges; 1 large red onion, sliced paper-thin; 12 ounces feta cheese, crumbled; 3/4 cup large round black Greek olives or other brine-cured black olives; 1/4 cup fresh lemon juice

"In our family," writes Georgia I. Chletcos of Upper Darby, Pennsylvania, "we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes. And being from a Greek family, I can say unequivocally that food is the center of our lives. As I've gotten older, preserving this tradition has become more important to me, so I've started experimenting with family recipes, including this one."

Enough for a large family and guests, too.

Recipe notes

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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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