About 4 to 6 Servings

Ingredients:

Dressing:

1 tsp garlic powder

1 tsp dried oregano

1 tsp dried basil

1 tsp Dijon mustard

Salt and fresh ground pepper

Juice from ½ lemon

1/8 -1/4 cup red wine vinegar

Extra Virgin Olive Oil (EVOO)

Salad:

2 heads romaine lettuce, cut into 1” pieces

1 green bell pepper, cut into thin slices

1 medium cucumber, cut into thin slices

3-4 Roma (plum) tomatoes cut into quarters

½ red onion, thinly sliced

½ cup Kalamata olives, whole or pitted

¼ cup pepperoncini, stem removed, cut into slices

½ cup feta cheese, crumbled (optional)

Instructions:

To Prepare Dressing:

In a small bowl combine the dry ingredients, mustard and lemon juice. Whisk until ingredients are well blended. Add about 1/8 cup of vinegar and whisk. Slowly add the olive oil to achieve a medium consistency (about 1/4 cup) and whisk. Add more olive oil if necessary and season with salt and pepper. If too thick, add some additional lemon juice.

To Prepare Salad:

Add romaine lettuce, bell pepper, cucumber, tomato, onion, olives and pepperoncini to large bowl and toss with vinaigrette dressing. Top with feta cheese if desired. Serve fresh or chilled.

Preparation Tips:

Be careful not to add too much red wine vinegar; a little goes a long way.

You don’t need to add feta cheese; the herbs and ingredients give this salad its unique Greek flavor.

For a twist on ingredients, add pickled peppadews – a sweet, slightly spicy pepper from South Africa.