Greek Salad with Vinaigrette

I'm back with a classic Greek salad that pairs perfectly with your own homemade pita.  Add grilled chicken, salmon, chickpeas, or tofu as you wish.  This vinaigrette is just like what you'd get at a restaurant and is so delicious!

Greek Salad

Serves 6
Total time: 10 minutes

Ingredients:

For the salad,

2 heads of romaine lettuce, washed and torn into 2" pieces
1 cucumber, cut into 1" cubes
2 bell peppers, stem and seeds removed, large-diced
1 pint cherry or grape tomatoes
1/2 red onion, sliced into half-rounds
1/2 lb feta cheese, cut into 1/2" cubes or crumbled
1/2 cup pitted kalamata olives

For the Greek vinaigrette, 

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup good extra virgin olive oil

Dressing alternative,

Drizzle good extra virgin olive oil
Lemon juice
Salt and pepper

Directions:

1. Prepare salad dressing at least 30 minutes before meal.  Add ingredients to a blender or food processor and process until combined.

2. Combine salad ingredients.  Add protein if using.  Top with dressing as desired.  Enjoy!

Storage:

Salad in an airtight container in the refrigerator.
Dressing in an airtight container or bottle and keep at room temperature.  Shake before using.


Adapted from Ina Garten, Barefoot Contessa