Enough for a large family and guests, too.

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

Whisk oil, vinegar, garlic powder, and oregano in small bowl 
to blend. Season vinaigrette to taste with salt and pepper.

Combine lettuce, cucumbers, tomatoes, onion, cheese, and olives 
in very large bowl. Drizzle with lemon juice and toss to combine. 
Add vinaigrette to salad and toss to coat.

Makes 12 servings.