Greek Salad with Warm Olives

1 head iceberg, chopped
2 tomatoes, seeded and chopped
1 cucumber, scored and sliced thin
1 cup feta cheese crumbles
Kalamata olives packed in oil
Warmed Kalamata olives

Remove olives from oil and place into a small sauce pan, add just enough oil back into pan to heat the olives. Save the rest of the oil for drizzling over the salad when finished.
Place lettuce onto a platter. Arrange tomatoes and cucumber over lettuce. Sprinkle cheese crumbles over that.
Drizzle with oil and add the olives in top.

Serves 6



Happy Trails,
Billy and Sue