Greek Salad

Another delicious Cook’s Illustrated Recipe!

Vinaigrette:

3 tablespoons red wine vinegar

1.5 teaspoons lemon juice from 1 lemon

2 teaspoons minced fresh oregano leaves

1/2 teaspoon table salt

1/8 teaspoon ground black pepper

1 medium clove garlic, 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 hearts romaine lettuce, washed, dried, and torn into 1.5 inch pieces (about 8 cups)

2 large vine-ripened tomatoes (10 oz. total), each tomatoes cored, seeded, and cut into 12 wedges

1/4 cup loosely packed torn fresh mint leaves(optional)

6 oz. jarred roasted red bell pepper, cut into 1/2 by 2-inch strips (about 1 cup)

20 large kalamata olives, each olive pitted and quartered lengthwise

5 oz. feta cheese, crumbled (1 cup)

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