Layered Greek Salad

• feta cheese1 cup
• garlic1 Clove
• granulated sugar1 teaspoon
• kalamata12
• yogurt4 cups
• mint or0.25 cup
• onion1 small
• pepper0.25 teaspoon
• peppers2
• red wine vinegar2 tablespoons
• romaine lettuce1 small Head
• salt1 teaspoon
• tomatoes2

Instructions

1. 1

   Place yogurt in cheesecloth-lined sieve set over bowl.

2. 2

   Cover and refrigerate for 4 hours or until reduced to about 2-1/2 cups.

3. 3

   Transfer to bowl; discard liquid.

4. 4

   Stir in garlic, vinegar, salt, sugar and pepper.In 8 or 9 inch round bowl, layer lettuce, then onion, red peppers and cucumber.

5. 5

   Spread top with yogurt mixture.

6. 6

   Refrigerate, loosely covered, for up to 12 hours.

7. 7

   Sprinkle with feta cheese and mint.

8. 8

   Garnish with olives and tomatoes.