Greek Salad

Greek Vegetarian servings3 – 4 addedMarch 2019

¾ cups extra-virgin olive oil
juice of 1 large lemon (make certain that the lemon is at room temperature before squeezing)
2 – 4 teaspoons dried oregano
1 teaspoon dried basil
(optional) 1 teaspoon dried mint
3 cloves fresh minced garlic
2 tablespoons red wine vinegar
½ teaspoon salt, to taste
1 teaspoon sugar
½ teaspoon fresh ground black pepper, to taste
1 large romaine lettuce, chopped
2 – 3 Roma tomatoes, cut in wedges
½ English cucumber, peeled, seeded and chopped
½ red onion, cut in slices
(optional) ½ green bell pepper, sliced
¼ – ½ pound crumbled feta cheese, to taste
½ cup kalamata olives

Whisk the olive oil with lemon juice, 2 teaspoons dried oregano, basil, mint, garlic, red wine vinegar, salt and sugar until smooth. Add more oregano and lemon juice as needed.
Season with black pepper.
Chill in fridge for a couple of hours before using to blend flavors.
Place the salad ingredients in a large bowl.
Pour dressing over salad and toss to combine.
If desired, allow the salad to sit at room temperature for 20 minutes before serving. You can refrigerate for 1 hour, tossing a few times before serving.