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Greek Salad

by Sally Bernstein


Serves 6


1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped pitted Kalamata olives or other
   brine-cured black olives
1 teaspoon fresh oregano, finely chopped

3 cups (loosely packed) thinly sliced romaine lettuce
1 cup cherry tomatoes, halved
1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes
1 small red bell pepper, chopped
1 small green bell pepper, chopped
½ small red onion, sliced

1 cup crumbled feta cheese (about 4 ounces)
 
Whisk first 4 ingredients in large bowl to blend.
Add the rest of the ingredients and toss to combine.
Season salad with salt and pepper. Serve.

© Sally Bernstein, 2004



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