Greek Salad W/ Vinaigrette

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons red wine vinegar
• 1 teaspoon lemon lemon, juice of
• 2 teaspoons minced fresh oregano leaves
• 1/2 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1 medium garlic clove, pressed through garlic press or minced about 1 teaspoon
• 6 tablespoons olive oil
• 1/2 medium red onion, sliced thin (about 3/4 cup)
• 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)
• 2 romaine lettuce hearts, washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups)
• 2 large vine-ripened tomatoes, each tomato cored, seeded, and cut into 12 wedges (10 ounces total)
• 1/4 cup loosely packed torn fresh parsley leaves
• 1/4 cup loosely packed torn fresh mint leaves
• 6 ounces jarred roasted red peppers, cut into 1/2 by 2-inch strips (about 1 cup)
• 20 large kalamata olives, each olive pitted and quartered lengthwise
• 5 ounces feta cheese, crumbled (1 cup)

Recipe

• 1 whisk vinaigrette ingredients in large bowl until combined. add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
• 2 add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
• 3 transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. se.