Greek Salad

Greek Salad Yield: 4 servings

Ingredients:

1 large head romaine lettuce
1/2 cup snipped fresh dill
1 small red onion, cut into thin rings
1 cucumber, peeled, sliced thinly
2 handfuls cherry or grape tomatoes
1/2 cup kalamata olives
1/2 cup crumbled feta cheese
1/2 cup extra-virgin olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp dried oregano
S&P - TT

1. Lay the romaine lettuce on a butting board. With leaves still intact, but into a 1/2-ince shred. Place in colander or salad spinner. Wash and dry well.

2. Scatter the lettuce on a platter. Spring with the dill. Cover witht he onion rings, cucumber, tomatoes, olives, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, and S&P. Pour dressing over the salad and serve.