adapted from Cook's Illustrated
A go to Greek Salad. Light and delicious with a homemade vinaigrette dressing.
For the Vinaigrette
3 Tbsp red wine vinegar
1 1/2 tsp lemon juice, from 1 lemon
2 tsp minces fresh oregano leaves
1/2 tsp table salt
1/8 tsp black pepper
1 medium garlic clove, pressed through a garlic press or minced. (about 1 tsp)
6 Tbsp olive oil
For the Salad
1/2 medium red onion, sliced thin (about 3/4 cup). I don't like raw onion, so I leave this out.
1 English cucumber, peeled, halved lengthwise, seeded and cut into 1/4 inch thick slices. (depending on the size of the cucumber you may only use 1/2 of it.)
2 hearts of romaine lettuce, washed, dried, and torn into pieces. (about 8 cups)
1/4 cup loosely packed torn fresh parsley leaves
1/4 cup loosely packed torn fresh mint leaves
Roasted tomatoes, sliced (see note below) or roasted red peppers, sliced or regular tomatoes, cored, seeded and sliced in wedges.
Marinated Artichoke Hearts, chopped in bite size pieces
Kalamata olives, pitted and halved
Feta cheese, crumbled
Whisk the vinaigrette ingredients in a large bowl until combined. Add the onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
Add romaine, parsley, mint, tomatoes, to the bowl and toss with the vinaigrette.
Transfer the salad to a serving bowl or platter and sprinkle with olives and feta cheese.