This is my Great Aunt Phyllis's Greek salad dressing recipe. My extended family has used it for years to dress — wait for it — Greek salad, but not a traditional horiatiki salad, which is a non-lettuce salad composed of largely chopped peppers, cucumbers, tomatoes, and feta, all dressed with a light drizzle of olive oil and vinegar. This Greek salad includes mustard and is a thicker, emulsified dressing. If you'd like to make the Greek salad pictured above, you'll need: For the Greek Salad:  2 to 3 heads Romaine lettuce, chopped into 1- to 2-inch pieces 1 pint cherry tomatoes, halved 1 small red onion, thinly sliced 4 to 6 scallions, thinly sliced 1/2 to 1 cup pitted kalamata olives fresh chives, snipped with scissors into the salad to taste fresh dill, snipped with scissors into the salad to taste 4 ounces of feta, sliced thinly or crumbled pinch dried oregano, optional Freshly cracked black pepper, optional Toss everything in a large bowl with Greek salad dressing to taste.