This is great for weekend cook-outs or summer holiday get-togethers! It makes a mouth-watering center piece that guests will ooh and ahh over...giggle...
Greek Salad
Salad:
10 large lettuce leaves
1 head iceberg lettuce, shredded
4 cups potato salad (see below)
2 cucumbers, peeled and sliced
2 tomatoes, quartered
1 avocado, peeled and sliced
8 green onions
2 green bell peppers, cut into thin circles
20 black olives
1/2 lb Feta cheese, crumbled
20 hot cherry or banana peppers
1 2-oz can anchovies
1/2 bunch watercress
1 lb shrimp, cooked and shelled
Dressing:
1 cup olive oil
1 cup red wine vinegar
1/8 tsp thyme
1/8 tsp oregano
1/8 tsp parsley
Combine all ingredients in a jar and shake well.

Potato Salad:
2 lb peeled white potatoes
1 cup mayonnaise
3 tbs vinegar
1 onion, diced
2 tsp salt
Boil potatoes in water until tender. Allow to cool and cut into cubes. Combine mayonnaise and vinegar. Combine onion, salt, mayonnaise mixture and potatoes. Mix together gently.
Place lettuce leaves around edge of a large oval platter. Cover with shredded lettuce. Mound potato salad in center of platter. Stack cucumber slices around potato salad. Lay tomato quarters around cucumbers. Put avocado slices between tomato quarters. Arrange green onions, green peppers and black olives on platter. Sprinkle Feta cheese on top. Garnish with hot peppers and anchovies. Arrange watercress and shrimp around edge of platter. Pour desired amount of dressing over all.