Ingredients
- 1 ½ TBSP fresh lemon juice
- 1 TBSP red wine vinegar
- 5 TBSP olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 head romaine lettuce, washed and torn into bite sized pieces
- 3 large plum tomatoes, diced; or 1 pint cherry tomatoes, halved
- 1 cucumber, coarsely chopped
- 1 small red onion, thinly sliced and soaked in ice water for 10 minutes, then drained and patted dry
- 1 green pepper, seeded and cut into thin rings or strips
- 1 red pepper, seeded and cut into thin rings or strips
- ¾ cup kalamata olives, drained
- ½ cup garbanzo beans
- ¾ cup crumbled feta cheese
Instructions
- To make dressing, combine lemon juice and vinegar in a snall bowl. Slowly whisk in olive oil until blended. Add garlic and oregano and stir until combined. Set dressing aside
- Combine all salad ingredients except feta in a large bowl. Toss with dressing. Top with feta cheese and serve.
- For a portable version of this salad, layer ingredients in a jar starting with garbanzo beans and dressing, then topping with lettuce, peppers, tomatoes, cucumbers, olives and feta. Seal jar lid tightly and shake before eating.
Find it online: https://drrania.com/recipes/greek-salad/