1/2 cup extra−virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons chopped oregano
Salt and freshly ground pepper
4 romaine lettuce, torn
6 medium tomatoes, cored and cut into wedges
6 cucumbers, peeled and sliced 1/2 inch thick
1/2 pound feta cheese, crumbled (about 1 1/2 cups)
1 cup black olives, pitted (6 ounces)
In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano. Season with salt and pepper.
In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and olives. Toss the salad with the dressing and serve at once.
1 bunch Romaine lettuce
1 small red onion
4 Roma tomatoes
Feta cheese, crumbled
1/4 cup good olive oil
3 to 4 tablespoons fresh lemon juice
1 or 2 cloves crushed garlic
1 teaspoon dried oregano
Whisk together dressing and let it sit while you prepare the vegetables. Wash and spin dry lettuce, tear into pieces. Slice onion, tomato and cucumber. Add olives and feta to taste. Whisk dressing before pouring on salad and toss.
Greek Salad Dressing
3/4 cup olive oil
1/4 cup red wine or white vinegar
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon freshly−ground black pepper
Put all ingredients in small jar; shake thoroughly. Chill before serving.
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