Greek Salad

This briny salad hit the spot this week, with the start of summer. I use the recipe as a framework, adapting as needed to what I have on hand. I've used dried oregano, fresh red peppers instead of jarred, yellow onion instead of red, and whatever tomatoes are convenient. It's especially nice in the summer with my back porch oregano and mint and garden tomatoes.

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Greek Salad

Serves 6-8
Source: Cook's Illustrated https://www.americastestkitchen.com/cooksillustrated/recipes/383-greek-salad

Vinaigrette

3 T red wine vinegar 
1 1/2 teas lemon juice
2 teas minced fresh oregano leaves
1/2 teas salt
1/8 teas black pepper
1 garlic clove, minced
6 T olive oil

Salad

1/2 red onion, sliced thinly
1 medium cucumber, peeled, halved lengthwise
2 hearts romaine lettuce, washed, dried, and torn in to bitesize pieces
2 large tomatoes, cored, seeded, and cut into wedges
1/4 c loosely packed, torn fresh parsley leaves
1/4 c loosely packed, torn fresh mint leaves
1 c (about 6 oz) jarred, roasted red bell pepper, cut into strips no longer than 2 inches
20 large kalamata olives, pitted and quartered lengthwise
1 c feta cheese, crumbled

Whisk the vinaigrette ingredients together in a large bowl. Add the onion and cucumber, toss, and marinate for 20 minutes. Add lettuce, tomatoes, parsley, mint, and bell pepper to the bowl and toss. Sprinkle with olives and cheese, then enjoy.