Ingredients

The following ingredients have 6 Servings
  • 1/2 cup thinly sliced and halved red onion
  • 1 head romaine lettuce (tough ends trimmed and roughly chopped into 1-inch pieces)
  • 1 English cucumber (halved lengthwise, seeded, and sliced 1/4-inch thick)
  • 1 pint grape or cherry tomatoes (halved)
  • 1 green bell pepper (cored and cut into 1-inch cubes)
  • 2/3 cup Kalamata olives (pitted (leave whole))
  • 1 tablespoon capers (drained (optional))
  • 8 ounces feta cheese (cut into 1/2-inch cubes (for best results, use feta in brine), divided)
  • Fresh herbs ((while not necessary, any extra dill or parsley you have on hand would taste great))
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 small garlic clove (grated or finely minced)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Instruction

  • Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).
  • In a small bowl or liquid measuring cup, stir together the dressing: olive oil, red wine vinegar, garlic, salt, oregano, and black pepper.
  • Place the romaine in a large bowl and drizzle lightly with the dressing. Toss to coat.
  • Add the cucumber, cherry tomatoes, bell pepper, black olives, capers, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
  • Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top. Divide between serving bowls and serve with additional dressing as desired.