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Salata
Haigagan Aghtsan 
Armenian Salad
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| This salad features a tangy dressing and chucks of feta cheese. Serve with wedges of warm pita bread. | |
| Dressing | |
| 1 clove | garlic, pressed |
| 1/2 cup | olive oil |
| 1/2 teaspoon | dry mustard |
| 1/4 cup | red wine vinegar (or lemon juice) |
| 1 teaspoon | oregano |
| salt and pepper to taste | |
| Salad | |
| 1 head | Romaine lettuce, torn |
| 1 | red onion, thinly sliced |
| 1 pint | cherry tomatoes |
| 3 or 4 | scallions, chopped |
| 1/2 cup | black Greek olives, pitted |
| 1 | cucumber, sliced |
| 1 medium | bell pepper, cut in rings |
| 4 ounces | feta cheese, crumbled |
| 2 Tablespoons | chopped parsley |
Preparation
- Mash garlic with a dash of salt in a small bowl.
- Mix in other dressing ingredients and allow to set 30 minutes for flavors to blend.
- Combine salad ingredients in bowls, making an attractive arrangement with the tomatos and pepper rings. Keep chilled until ready to serve.
- Pour dressing over salad just before serving.