This beautiful salad tastes as good as it looks! Although you don’t have to spend the time arranging the toppings as they are presented here, be sure to tuck this idea away for the next time you need to bring an attractive and delicious dish to a family gathering or potluck dinner.
¼ c. red wine vinegar
2 t. dried oregano
2. T. fresh basil, finely chopped
1 clove fresh garlic, peeled and finely minced
2 t. red onion, finely minced
1 T. Dijon mustard
½ c. extra virgin olive oil
Sea salt and black pepper, to taste
¼ medium red onion, finely chopped
2 large heads Romaine lettuce, washed, patted dry, and chopped into bite-sized pieces
4 oz. Feta cheese, cut into small, uniformly sized pieces
1 8-oz. can black olives, drained and roughly chopped
1 pint grape tomatoes, washed and cut in half lengthwise
1 large cucumber, peeled and sliced, then cut into quarters
2 t. dried oregano.
- Add chopped red onion to a small glass bowl and barely cover with a mixture of equal parts water and red wine vinegar. Set aside.
- In another small non-reactive bowl, combine vinegar, oregano, basil, garlic, red onion, and mustard. Slowly whisk in olive oil until the mixture is emulsified. Season with salt and black pepper, to taste. Set aside.
- Add Romaine lettuce to a large serving bowl. Starting in the center, add the feta cheese to form a row. On each side of the feta, add a row of chopped black olives. Then add a row of sliced grape tomatoes on the other side of the black olives. Finish by filling in the far end with the sliced cucumbers.
- Once all ingredients are in place, drain the red onions from Step 1 and gently pat dry. Then carefully arrange them in a thin row on either side of the feta cheese. You want to wait until the end to add the onion to give them time to soak and to prevent them from falling down between the larger toppings.
- If desired, sprinkle the top with additional dried oregano and serve immediately with the homemade Greek Dressing or cover and place in the refrigerator for up to one day before serving. Enjoy!
Tip: To reduce the bite of raw red onion, soak it in a small bowl of water and vinegar for up to half an hour before using.
Prep time: 20 minutes
Cook time: n/a