“Plan ahead the dressing needs to chill for at least 2 or more hours before using, all amounts may be adjusted to taste”

Ingredients

  •  1 cup oil (extra-virgin olive oil)
  •  1 to 2 whole lemons (juice of 1 to 2 lemons, no bottled for this, if you like your dressing lemony then use 2 small lemons)
  •  1 teaspoon mustard (Dijon mustard)
  •  2 teaspoons red wine vinegar
  •  2 to 4 teaspoons dried oregano (preferably Greek oregano)
  •  1 teaspoon dried basil
  •  2 garlic cloves, minced
  •  1/2 teaspoons salt, or to taste
  •  1/2 teaspoon freshly ground black pepper
  •  1 teaspoon sugar
  • SALAD
  •  1 romaine lettuce (outer leaves removed)
  •  2 tomatoes, large (firm ripe Roma tomatoes, chopped)
  •  1 cucumber (English, peeled, seeded and chopped)
  •  1 onion (medium red onion, sliced)
  •  1 bell pepper, green (seeded and chopped or sliced)
  •  1/2 pound feta cheese (crumbled or diced)
  •  1 cup olives, kalamata

Step 1

For dressing; in a processor or using a whisk process/blend all dressing ingredients until smooth starting with 2 teaspoons oregano and wine vinegar adding in more after to suit taste, then season with more black pepper if needed.

Step 2

Refrigerate prepared salad for at least 1 hour or more before using to blend the flavors.

Step 3

For the salad; Combine/mix all salad ingredients in a large bowl; pour the dressing over and gently toss to combine (you may not want to use all the dressing so start with 1/2 cup of dressing and add in more if desired).

Step 4

Top with more feta cheese if desired.

Step 5

Refrigerate for 1 hour or let sit at room temperature for 30 minutes before serving (this will allow the flavors to blend).

Nutritional

  • Serving Size: 1 (335.9 g)
  • Calories 502.5
  • Total Fat – 45.8 g
  • Saturated Fat – 9.7 g
  • Cholesterol – 21.2 mg
  • Sodium – 657.6 mg
  • Total Carbohydrate – 14.4 g
  • Dietary Fiber – 4.5 g
  • Sugars – 6.3 g
  • Protein – 12.8 g
  • Calcium – 413.8 mg
  • Iron – 2.1 mg
  • Vitamin C – 37.4 mg
  • Thiamin – 0.1 mg

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