A blend of romaine and iceberg lettuces, tomato, cucumber and kalamata olives are tossed in an oregano vinaigrette and garnished with feta cheese.
4 cups torn romaine lettuce
6 cups torn iceberg lettuce
2 tomatoes, cut into wedges
1 large cucumber, sliced
1 cup pitted kalamata or black olives
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried whole oregano
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper
1 cup crumbled feta cheese
- Combine lettuce greens, tomatoes, cucumber and olives in a large bowl; toss well.
- Combine olive oil, vinegar, oregano, salt and pepper in a jar; cover tightly and shake vigorously.
- Toss salad with olive oil mixture just before serving; sprinkle crumbled feta cheese over salad.
Makes 8 servings.