Greek Salad

Servings: six

Ingredients

1 head romaine lettuce, washed, dried and torn into bite-sized pieces
1 red onion, thinly sliced
¼ cup radishes, thinly sliced
½ cup kalamata olives, halved
2 large tomatoes, cut into chunks
2 pepperoncini, sliced
½ cup feta cheese, crumbled
1 tablespoon fresh oregano, chopped

Simple Vinaigrette

3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
½ cup olive oil

Directions

Place salad ingredients in a large bowl and toss to combine.  In a small bowl, whisk all vinaigrette ingredients together.   Season with salt and pepper.  Drizzle over salad and serve immediately.

Note

When tomatoes are out of season, try roasted plum tomatoes to add extra flavor.  These can be purchased from the olive bar at your local grocery store.  If unavailable, make your own.  Preheat oven to 400, slice and seed plum tomatoes.  Toss with a little olive oil and roast for approximately 20 minutes.