Greek Salad

By norsegal8

Marinating the onion and cucumber in the vinaigrette tones down the onion's harshness and flavors the cucumber. For efficiency, prepare the other salad ingredients while the onion and cucumber marinate. Use a salad spinner to dry the lettuce thoroughly after washing; any water left clinging to the leaves will dilute the dressing.

Ingredients

• Vinaigrette
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons lemon juice from 1 lemon
• 2 teaspoons minced fresh oregano leaves
• 1/2 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1 medium clove garlic, pressed through garlic press or minced (about 1 teaspoon)
• 6 tablespoons olive oil
• Salad
• 1/2 medium red onion, sliced thin (about 3/4 cup)
• 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)
• 2 hearts romaine lettuce, washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups)
• 2 large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges
• 1/4 cup loosely packed torn fresh parsley leaves
• 1/4 cup loosely packed torn fresh mint leaves
• 6 ounces jarred roasted red bell pepper, cut into 1/2 by 2-inch strips (about 1 cup)
• 20 large kalamata olives, each olive pitted and quartered lengthwise
• 5 ounces feta cheese, crumbled (1 cup)

Details

Servings 6

Preparation

Step 1

1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

2. Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.

3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.