This is a delicious and refreshing salad to accompany your favorite barbecue grilled foods this Summer such as baby back spareribs, chicken or porterhouse steaks. But it will taste just as delicious along side a great hamburger!
| 1 head | Romaine lettuce, leaves separated, washed & dried |
| 16 | cherry tomatoes, washed and cut in half |
| 4 ounces | Feta cheese, crumbled |
| 20 | Kalamata olives, pits removed |
| 1 small | red onion, cut into thin slices |
| Dressing: | |
| ½ cup | Extra Virgin Olive Oil (preferably a Greek olive oil) |
| 3 Tablespoons | Red Wine Vinegar |
| 1½ teaspoons | dried Mediterranean Oregano |
| Salt & freshly ground black pepper |
In a large serving or salad bowl, tear prepared romaine lettuce leaves into easy to eat size pieces. Add cherry tomatoes, feta cheese, olives and onion. Toss gently to combine ingredients. If not serving immediately, cover the bowl with plastic wrap and refrigerate.
In a small bowl, add dressing ingredients and stir well with a wire whisk until combined. Taste and adjust by adding more oil, vinegar or salt & pepper as needed. Just before serving, pour dressing in small amounts over salad and toss with each addition. Add only enough dressing to coat the salad. Yield: 4 servings
Copyright © 2006 Ann Hall Every, CCP
