Greek Salad

Greek Salad

For the salad:

romaine lettuce hearts, cut or torn into 2-3 pieces each

mini sweet peppers, cut into thin rounds, seeded

Kirby or English cucumber, cut into quarters, seeded and medium diced

ripe tomatoes, cut into medium cuts

red onion, shaved thin

kalamata olives, pitted

mint leaves, torn into smaller pieces

large piece or chunk of feta cheese

za’atar, to garnish

sumac, to garnish

To make the salad, combine as much of the romaine lettuce, peppers, cucumbers, tomatoes, red onion, olives and torn mint leaves as desired. Dress with as much Greek salad vinaigrette as desired. Season with salt and pepper. Transfer the salad to a serving platter. Nestle the feta into the center of the salad. Drizzle with a little extra virgin olive. Top with za’atar and sumac.

For the Greek Salad Vinaigrette:

1 cup olive oil

¼ cup red wine vinegar

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

Whisk together.