Greek Salad

For the Salad:
Chopped Romaine lettuce
Tomato wedges
Sliced cucumbers
Sliced red onion

For the Olive Tapenade:
1 cup of pitted Kalamata olives
1 clove of garlic
3/4 cup of olive oil
Salt and pepper to taste

For the Feta Dressing:
1/2 cup of olive oil
1/4 cup of milk
1 clove of garlic
2 Tbs. fresh lemon juice
3 Tbs. red wine vinegar
6-8 oz. crumbled feta cheese
1/4 cup of grated parmesan cheese
1/4 tsp or more crushed red pepper (optional)

To make the Tapenade:

Place olives and garlic in food processor and whirl, with the machine running slowly add the olive oil and blend until the mixture is smooth. Season to taste with salt and pepper.

To make the Feta dressing:

Pour vinegar, lemon juice, milk and garlic into clean food processor. Blend until combined. While machine is running slowly add in the olive oil. Then add in the cheeses. Season to taste with salt and peppers.

To serve, arrange lettuce and vegetables on individual plates, then spoon some of the feta dressing over, then lightly drizzle the olive tapenade.

The dressings are best made the day before.