Greek Salad
For the salad:
romaine lettuce hearts, cut or torn into 2-3 pieces each
mini sweet peppers, cut into thin rounds, seeded
Kirby or English cucumber, cut into quarters, seeded and medium diced
ripe tomatoes, cut into medium cuts
red onion, shaved thin
kalamata olives, pitted
mint leaves, torn into smaller pieces
large piece or chunk of feta cheese
za’atar, to garnish
sumac, to garnish
To make the salad, combine as much of the romaine lettuce, peppers, cucumbers, tomatoes, red onion, olives and torn mint leaves as desired. Dress with as much Greek salad vinaigrette as desired. Season with salt and pepper. Transfer the salad to a serving platter. Nestle the feta into the center of the salad. Drizzle with a little extra virgin olive. Top with za’atar and sumac.
For the Greek Salad Vinaigrette:
1 cup olive oil
¼ cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Whisk together.
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