Greek-Style Salad

By draingal

Ingredients

• For The Dressing
• 1/4 cup red-wine vinegar
• 1 teaspoon coarse salt
• 1/2 teaspoon dried oregano
• Freshly ground pepper
• 1/2 cup olive oil
• For The Salad
• 12 ounces romaine hearts, leaves separated
• 1/2 cup pitted Kalamata olives (about 2 1/2 ounces), drained
• 1/2 cup peperoncini, drained
• 1/2 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

Preparation

Step 1

1. Make the dressing: Whisk together vinegar, salt, and oregano, and season with pepper. Add oil in a slow, steady stream, whisking until emulsified.

2. Assemble the salad: Arrange lettuce on a platter. Scatter olives, peperoncini, caper berries, tomatoes, cucumbers, onion, and feta over top. Drizzle with dressing.