Greek Salad

It’s all Greek Salad to me, and I couldn’t be more pleased with the translation! Crunchy, chunky, vibrant veggies and creamy feta come to life in a light, herby Mediterranean dressing.

Ingredients 

For the Salad:

• 1/2 cup thinly sliced and halved red onion
• 1 head romaine lettuce tough ends trimmed and roughly chopped into 1-inch pieces
• 1 English cucumber halved lengthwise, seeded, and sliced 1/4-inch thick
• 1 pint grape or cherry tomatoes halved
• 1 green bell pepper cored and cut into 1-inch cubes
• 2/3 cup Kalamata olives pitted (leave whole)
• 1 tablespoon capers drained (optional)
• 8 ounces feta cheese cut into 1/2-inch cubes (for best results, use feta in brine), divided
• Fresh herbs (while not necessary, any extra dill or parsley you have on hand would taste great)

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 small garlic clove grated or finely minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

Instructions 

Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).

In a small bowl or liquid measuring cup, stir together the dressing: olive oil, red wine vinegar, garlic, salt, oregano, and black pepper.

Place the romaine in a large bowl and drizzle lightly with the dressing. Toss to coat.

Add the cucumber, cherry tomatoes, bell pepper, black olives, capers, and drained red onion. Drizzle with a little more dressing then toss gently to combine.

Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top. Divide between serving bowls and serve with additional dressing as desired.