pat's Recipe

Greek-Style Salad

Category: SALADS

Dressing:
1/4 cup red-wine vinegar
1 tsp coarse salt
1/2 tsp dried oregano
freshly ground pepper
1/2 cup olive oil

Salad:
12 ounces romaine hearts, leaves separated
1/2 cup pitted Kalamata olives, drained
1/2 cup peperoncini, drained
1/3 cup caper berries, drained
2 medium tomatoes, cut into 1-inch wedges
2 Kirby cucumbers, halved lengthwise and
cut into 1-inch pieces
1 medium red onion, halved lengthwise and
crosswise, then thinly sliced
4 ounces feta cheese, crumbled

Make the dressing: Whisk together vinegar, salt, and aregano, and season with pepper. Add oil in a slow, steady stream, whisking until emulsified.
Assemble the salad: Arrange lettuce on a platter. Scatter olives, peperoncini, caper berries, tomatoes, cucumbers, onion, and feta over top. Drizzle with dressing.

Serves 4.