2	ripe tomatoes, sliced

1	green bell pepper, seeded and thinly sliced

1	cucumber, peeled, seeded, and thinly sliced

2	scallions, white part and 3 inches (7.5 cm) green, thinly sliced on the diagonal

1/4	cup (15 g) chopped flat-leaf parsley

2	ounces (30 g) low fat feta cheese, crumbled

3	tablespoons (45 ml) fresh lemon juice

2	tablespoons (30 ml) olive oil

1/4	teaspoon (1.25 ml) crushed dried oregano

6	crisp inner leaves of romaine lettuce, cut into 1-inch (2.5 cm) pieces

1. Place the tomatoes, bell pepper, cucumber, scallion, parsley, and feta cheese in a large bowl.
2. In a small bowl, whisk together lemon juice, olive oil, and oregano. Pour over vegetable mixture and lightly toss.
3. Divide lettuce between 6 salad plates. Top with the salad mixture and serve.