mediterranean salad

Ingredients

• 2 cups chopped romaine lettuce
• 1 cup chopped cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

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

Notes

• For a crispier salad, chill the vegetables for 30 minutes before assembling.
• To prevent the salad from wilting, store it in an airtight container in the refrigerator.
• This salad is best served immediately, but can be made ahead of time and stored in the refrigerator for up to 2 days.
• Consider adding grilled chicken or chickpeas for a heartier meal.