Greek Salad

 

Greek Salad
Serves 4-6

Dressing
6 Tablespoons extra-virgin Olive oil
3 tablespoons red wine vinegar
2 teaspoons minced fresh oregano or 3/4 teaspoon dried
1 1/2 teaspoons fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Salad
1/2 red onion, sliced thin
1 cucumber, peeled, halved lengthwise, seeded, and sliced 1/8 inch thick
2 romaine lettuce hearts, torn into bite-sized pieces
1 pint grape or cherry tomatoes, halved 
1 8-ounce jar roasted red peppers, rinsed and cut into 1/2 inch wide strips
1/4 cup minced fresh mint
3/4 cup Kalamata olives, pitted
5 ounces feta cheese, crumbles

Whisk all of the dressing ingredients together in a bowl large enough to hold the salad. Add the onion and cucumber and allow to marinate for 20 minutes. Add the romaine, tomatoes, peppers, and mint to the bowl and toss. Sprinkle with the olives and feta. 

Serve with fresh pita or sourdough bread.