Greek Salad Print

Serves 6-8

1 cup olive oil (can reduce to 3/4 cup)
2-3 tbsp fresh lemon juice (see below)
2-4 tsp dried oregano (see below)
3 tsp fresh minced garlic
1 tsp dried basil
2 tbsp red wine vinegar
1/2 tsp salt (or to taste)
1 tsp sugar
1/2 tsp fresh ground black pepper (or to taste)

2 Romaine lettuce, chopped (or use 1 large Romaine)
2-3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded nad cut into rings or sliced) (optional)
1/2 lb feta cheese, crumbled (or to taste)
1 cup calamata olives

1.For dressing, in a processor or use a wire whisk process/ whisk the olive oil with lemon juice, oregano, garlic, basil, red wine vinegar, salt and sugar until smooth (start with 2 tbsp lemon juice and a tsp oregano, adding in more if desired after mixing).
2.Season with black pepper.
3.Chill in fridge for a couple of hours before using to blend flavors.
4.Place the salad ingredients in a large bowl.
5.Pour dressing over; toss to combine.

Jenny Dunn