Light. Flavorful. Good.
Let’s get into the recipe…
Here is the recipe: (adapted from food.com, by Kittencal)
1 cup extra virgin olive oil
1 extra large lemon, juice of (can use 2 lemons (make certain that the lemon is at room temperature before squeezing)
2 -4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
1 large romaine lettuce, chopped (or use 2 small)
2 -3 plum or Roma tomatoes, cut in wedges
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1/2 lb feta cheese, crumbled (or to taste)
• Whisk all the dressing ingredients together, except black pepper, until smooth (add in more oregano and lemon juice if needed). Then, season with black pepper.
• Chill dressing in the refrigerator for a couple of hours to blend flavors.
• Place all the salad ingredients in a large bowl.
• Pour dressing over and toss to combine.
For dinner, we added grilled lemon chicken on top.
For ease, I use a “washed & ready” bag of chopped romaine that had red cabbage mixed in it.
The original recipe called for a cup of kalamata olives. They were omitted here because…I’m just not sure how I feel about them.
Need more tasty salad ideas? Go here.