My version of Greek Salad. Sometimes two of us share this for dinner with homemade garlic bread. It's great for lunch, too. We love it! This salad really shows off a high quality olive oil! I have also made this with tender butter lettuce instead of the romaine. So good!
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1⁄2 head romaine lettuce, cut into bite-size pieces
- 1⁄2 red bell pepper, sliced, then cut slices into 3 pieces
- 1⁄3 cucumber, cut in 1/2-inch cubes
- 3 green onions or 1⁄4 red onion, sliced
- 1 medium tomato, cut in wedges then cut wedges in half
- 1⁄2 large avocado, cut in 1/2-inch cubes
- 1⁄3-1⁄2 cup pitted kalamata olive
- 1⁄2 cup crumbled feta cheese
- Place the Dijon mustard in a small bowl and add the lemon juice. Mix this well with a fork.
- Slowly pour in the olive oil while you keep mixing briskly with the fork. (You want to achieve a little emulsification.) Then add salt and pepper to taste. Be a little stingy with the salt as you are going add lots of salty feta cheese and Kalamata olives to the salad.
- Dip a piece of the lettuce into the dressing to see if the dressing is to your liking. If not, make adjustments now.
- Place the romaine lettuce in a large salad bowl. Add the other vegetables and avocado, then top with the Kalamata olives and crumbled feta cheese.
- Pour the dressing on top and lightly toss the salad.