Shelly's Recipe

GREEK SALAD

Category: Salad

Dressing (must be prepared at least 2 hours before using)
3/4 cup extra-virgin olive oil
2-3 tbsp fresh lemon juice
2 tbsp red wine vinegar
2-4 tsp dried oregano (preferably Greek oregano)
1 tsp dried basil
3 tsp minced fresh garlic
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper
1 tsp sugar

Salad:
1 romaine lettuce (outer leaves removed)
2 large firm ripe Roma tomatoes, chopped
1 English cucumber (peeled, seeded and chopped)
1 medium red onion, sliced
1 green bell pepper, seeded and chopped or sliced
1/2 lbs feta cheese, crumbled or diced
1 cup Kalamata olives

For dressing; in a processor process all dressing ingredients until smooth starting with 2 tbsp lemon juice and 2 tsp oregano adding in more if needed. Season with more black pepper if desired. Refrigerate for at least 2 hours or more before using.

For the salad; Combine/mix all salad ingredients in a large bowl; pour the dressing over and gently toss to combine. Top with more feta cheese if desired. Serve immediately. Serves 6