This salad is a great addition to any meal or a stand alone healthy lunch.
|1 head||romaine lettuce, chopped|
|4||whole ripe tomatoes, cut into six wedges each, then each wedge cut in half|
|1||whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks|
|1/2||whole red onion, sliced very thin|
|30||whole pitted kalamata olives, cut in half lengthwise|
|6 ounces||, weight crumbled feta cheese|
|fresh parsley, roughly chopped|
|1/4 cup||olive oil|
|2 tablespoons||red wine vinegar|
|1 teaspoon||sugar (more to taste)|
|1 clove||garlic, minced|
|6||whole kalamata olives (extra), chopped fine|
|freshly ground black pepper|
|1||whole lemon, for squeezing|
Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.