Categories: LIGHT DINNER
Ingredients
- 1 HEAD ROMAINE LETTUCE, CHOPPED
- 4 WHOLE RIPE TOMATOES, CUT INTO SIX WEDGES EACH, THEN EACH WEDGE CUT IN HALF
- 1 WHOLE (LARGE) CUCUMBER, PEELED, CUT INTO FOURTHS LENGTHWISE, AND DICED INTO LARGE CHUNKS
- 1/2 WHOLE RED ONION, SLICED VERY THIN
- 30 WHOLE PITTED KALAMATA OLIVES, CUT IN HALF LENGTHWISE
- 6 OUNCES, WEIGHT CRUMBLED FETA CHEESE
- FRESH PARSLEY, ROUGHLY CHOPPED
- 1/4 CUPS OLIVE OIL
- 2 TABLESPOONS RED WINE VINEGAR
- 1 TEASPOON SUGAR (MORE TO TASTE)
- 1 CLOVE GARLIC, MINCED
- 6 WHOLE KALAMATA OLIVES (EXTRA), CHOPPED FINE
- 1/4 TEASPOONS SALT
- FRESHLY GROUND BLACK PEPPER
- 1 WHOLE LEMON, FOR SQUEEZING
Directions
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ADD CHOPPED LETTUCE, TOMATO WEDGES, CUCUMBER CHUNKS, ONION SLICES, HALVED KALAMATA OLIVES, HALF THE FETA, AND PARSLEY TO A LARGE BOWL.
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COMBINE OLIVE OIL, VINEGAR, SUGAR, GARLIC, SALT, PEPPER, AND CHOPPED OLIVES IN A BOWL. WHISK TOGETHER UNTIL COMBINED. TASTE AND ADJUST SEASONINGS (I ALMOST ALWAYS ADD A LITTLE SUGAR.)
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POUR DRESSING OVER SALAD INGREDIENTS, THEN ADD SALT AND PEPPER. TOSS WITH TONGS OR CLEAN HANDS. JUST BEFORE SERVING, TOP WITH ADDITIONAL FETA AND SQUEEZE A LITTLE LEMON JUICE OVER THE TOP.