Description
Fresh Crisp Salad of Romaine, Cucumber, Red Onion, Tomato, Feta, and Kalamata Olives tossed in a delicious Greek dressing.
Ingredients
Scale
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil
- 2–3 tablespoon (16–24 g) chopped fresh oregano
- 1 large clove garlic (or 2 small)
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (2.5 g) black pepper
- Chopped Romaine Lettuce (2-3 heads)
- Chopped Large Tomatoes (1-2)
- Chopped Cucumber (1 full Hot House)
- Chopped Red Onion (1/4 Onion)
- Halved Pitted Kalamata Olives (1/2 – 3/4 Cup)
- Crumbled Feta Cheese (3-4 Ounces – or more)
- Half Lemon (to squeeze on top of Salad)
- Additional Chopped Parsley/Oregano if you like (optional)
Instructions
- In a small bowl or salad dressing shaker, mix together the red wine vinegar, olive oil, oregano, salt, sugar, and black pepper. Set aside.
- Note: Dressing is a double batch. It stores well in the refrigerator for up to a week – may half if desired .
- Assemble salad with Romaine, cucumber, red onion, crumbled feta, and kalamata olives (tweek amounts to personal preference). Squeeze half of a lemon over the salad. Add dressing to taste. Toss and serve immediately.
- Serve as a side salad or topped grilled chicken as a main course.