greek salad

Ingredients

• 2 cups chopped romaine lettuce
• 1 cucumber, peeled, seeded, and chopped
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 ounces Kalamata olives, pitted and halved
• 4 ounces feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the chopped romaine lettuce, cucumber, cherry tomatoes, and red onion.
2. Add the Kalamata olives to the bowl.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and dried oregano.
4. Pour the dressing over the salad and gently toss to coat.
5. Season with salt and freshly ground black pepper to taste.
6. Top with crumbled feta cheese.

Notes

• For best flavor, let the salad sit for 15-20 minutes before serving to allow the flavors to meld.
• Use a sharp knife to slice the red onion thinly to minimize its bite.
• If you prefer a more intense flavor, marinate the red onion in red wine vinegar for 30 minutes before adding it to the salad.
• Serve immediately for the freshest taste.
• Store leftover salad in an airtight container in the refrigerator. It's best enjoyed within 24 hours.