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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 tablespoons freshly squeezed lemon juice |
2 cloves garlic, minced |
2 teaspoons kosher salt plus more to taste |
1 cup extra-virgin olive oil, preferably greek |
2 teaspoons minced fresh oregano |
freshly ground black pepper to taste |
1 head romaine lettuce(about 1 pound), trimmed of tough stems and torn into bite-sized pieces |
6 ounces calamata olives, about 1 cup |
1/2 pound feta cheese, crumbled |
1 english (seedless) cucumber, trimmed, cut into 1 inch chunks |
12 ounces vine-ripened cherry tomatoes, halved |
1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained |
1 green pepper, trimmed, seeded, and diced |
Directions:
1. In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper. Set aside.
2. When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.
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