Greek Salad

serves: 6-8

DRESSING

• 1 c. olive oil
• 2-3 tbsp fresh lemon juice
• 2-4 tsp dried oregano
• 3 tsp fresh minced garlic
• 1 tsp dried basil
• 2 tbsp red wine vinegar
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 tsp fresh ground black pepper

SALAD INGREDIENTS

• 1 large head romaine lettuce, chopped
• 2-3 roma tomatoes, cut in wedges
• 1 cucumber (peeled, seeded and chopped)
• 1 red onion, cut in slices
• 1 green bell pepper (seeded and sliced)
• 1/2 lb feta cheese, crumbled (or to taste)
• 1 cup kalamata olive

For the dressing, whisk the olive oil with lemon juice, oregano, garlic, basil, red wine vinegar, salt and sugar until smooth. Season with black pepper. Chill in fridge for a couple of hours before using to blend flavors.

Place the salad ingredients in a large bowl. Pour dressing over; toss to combine. Top with more feta if desired.


(I am not a fan of tomatoes or cucumbers, so I skipped them)