Greek Salad

​Greek Salad
 
1 pint cherry tomatoes halved
2 bunches of romaine lettuce, rinsed and chopped perpendicularly to stalk in about 1 inch slices
1 small red onion thinly sliced
1 large cucumber, peeled and sliced into half moons
1 cup pitted kalmatta olives roughly chopped
1 cup feta cheese, crumbled
1 tablespoon fresh oregano minced
 
Oregano dressing
3 cloves garlic, minced finely
1 cup olive oil
1 tablespoon dried oregano
1 teaspoon sea salt
½ teaspoon pepper
¼ cup red wine vinegar.
3 tablespoons lemon juice
 
 
Add salt, lemon juice and vinegar to a medium jar or lidded plastic container. Cover and shake until salt dissolves.  Then add the remaining ingredients, shake and set aside. 

Place onions in one cup of cold water and set aside. 

​In a large bowl add tomatoes, cucumbers, olives and oregano. Dress with half of the dressing and set aside. When ready to serve, toss lettuce, onions and tomato mixture. Add dressing as needed, then sprinkle with feta cheese.