Greek Salad W/ Vinaigrette

Posting for ZWT Cook time is marinating time

• Ready In: 30 mins
• Serves: 6-8
• Yields: 8

Ingredients

• Vinaigrette

• 3  tablespoons red wine vinegar
• 1  teaspoon  lemon  lemon, juice of
• 2  teaspoons  minced fresh oregano leaves
• 1⁄2 teaspoon table salt
• 1⁄8 teaspoon ground black pepper
• 1  medium garlic clove, pressed through garlic press or minced about 1 teaspoon
• 6  tablespoons olive oil

• Salad

• 1⁄2 medium red onion, sliced thin (about 3/4 cup)
• 1  medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)
• 2  romaine lettuce hearts, washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups)
• 2  large  vine-ripened tomatoes, each tomato cored, seeded, and cut into 12 wedges (10 ounces total)
• 1⁄4 cup  loosely packed torn fresh parsley leaves
• 1⁄4 cup  loosely packed torn fresh mint leaves
• 6  ounces  jarred  roasted red peppers, cut into 1/2 by 2-inch strips (about 1 cup)
• 20  large kalamata olives, each olive pitted and quartered lengthwise
• 5  ounces feta cheese, crumbled (1 cup)

Directions

1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
2. Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Se.