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Greek Salad

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Romaine lettuce, torn
Red pepper, chopped in bite-sized pieces
Tomato, chopped in bite-sized pieces
Cucumber, quartered lengthwise and sliced in thick slices
Red onion, very thinly sliced, slices quartered and separated
Kalamata olives, sliced in halves or fourths lengthwise
Feta cheese, crumbled

Combine salad ingredients and toss.   Amounts will depend on your personal preference and the size of salad you want.  I just keep adding until my bowl is full and it looks good.  I usually will use a whole pepper, one or two tomatoes, about half a cucumber, less than 1/4 of an onion, a big handful of olives, and about half a packaged block of feta cheese (this is a lot of feta--use less if you don't want so much).

Greek Dressing:
4 Tbsp. olive oil 
3 Tbsp. lemon juice 
¼ tsp. sugar 
1 tsp. oregano 
½ tsp. salt 
pepper to taste

Combine in a tightly covered container and shake until blended.  Pour over salad as much as needed to coat and toss.
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Comments

azandersens said…
Imagine a choir of angels singing as I take my first bite of this salad with DRESSING! First of all, I don't think I'll be buying Newmans anymore (BOLD statement #1), and it seriously rivals Pita Jungle's lemon vinigarette (HUGE BOLD STATEMENT #2). They don't put oregano in theirs, but I think I actually like it better with it. One of the waiters told me that they put a tiny bit of ground mustard to keep it from separating, so I might try it next time. THANK YOU STEPH FOR THIS KEEPER!
May 6, 2009 at 8:03 PM
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