Best Ever Greek Salad
Makes 4 to 6 (1½-cup) servings. Recipe is by Helana Brigman.
1 head romaine lettuce, torn into bite-size pieces (can substitute 4 cups leafy greens)
11/2 cups cherry tomatoes, halved
2 banana peppers, seeded and sliced into circular rounds
1?3 cup red onion, sliced thin
1 cup feta
11/2 cups kalamata olives
1/2 cup good quality extra virgin olive oil
1/4 cup good quality red wine vinegar
2 cloves garlic, pressed or minced
1 tbl. oregano or basil
1 tsp. Dijon mustard
Salt and pepper, to taste
1. Toss lettuce, tomatoes, banana peppers, red onion, feta and olives in a bowl. Chill until ready to dress.
2. In a separate bowl, whisk together olive oil, vinegar, garlic, oregano or basil, Dijon mustard, salt and pepper. Taste and adjust spices as necessary.
3. When ready to serve, drizzle salad with vinaigrette and toss to coat fully. Serve immediately.