Greek Salad

4 ripe tomatoes, chopped

1 cucumber, sliced

½ red onion, thinly sliced

½ c Kalamata olives, sliced

1 c feta cheese, cut into ¼ - ½ inch cubes

½ head of Romaine lettuce, torn into bite size bits

1 TBsp red wine vinegar

Juice of ½ lemon

1 TBsp dried oregano

Salt and pepper to taste

2 TBsp extra virgin olive oil

 Fresh parsley for garnish (optional)

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In a large serving dish, spread out the torn Romaine lettuce. Top with chopped tomatoes, sliced cucumber, sliced red onion, and Kalamata olives.

In a bowl, whisk vinegar, lemon juice, and oregano until combined; season with salt and pepper. Slowly stream in oil, whisking until dressing is smooth and emulsified.

Drizzle dressing over salad.  Top with feta cheese and parsley.

Note: Dressing can be doubled. Use as much or as little as you need.