Simple, easy and delicious!
|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|
|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|
In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
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.