Gorgeous Greek Salad

• FOR THE VINAIGRETTE:
• 3 Tablespoons Red Wine Vinegar
• 1-1/2 teaspoon Freshly Squeezed Lemon Juice
• 2 teaspoons Fresh Oregano Leaves, Minced (or 1 Tsp Dried)
• 1/2 teaspoons Kosher Salt
• 1/8 teaspoons Freshly Ground Black Pepper
• 1 clove Garlic, Pressed Or Minced
• 6 Tablespoons Extra Virgin Olive Oil
• _____
• FOR THE SALAD:
• 1 whole Roasted Red Pepper, Cut Into Thick Strips
• 1 whole Small Red Onion, Sliced
• 1 whole Medium Cucumber, Thickly Sliced (about 2 Cups)
• 8 cups Romaine Lettuce, Chopped (optional)
• 2 whole Large Tomatoes, Cut Into 12 Wedges
• 20 whole Large Kalamata Olives
• 5 ounces, weight Feta Cheese, Crumbled
• 1/4 cups Loosey Packed Fresh Mint, Chopped
• 1/4 cups Loosley Packed Fresh Parsley, Chopped

1. Mix the vinaigrette ingredients to make the dressing. Set aside.
2. To roast red pepper:
3. 1. Cut peppers into quarters. Remove seeds and ribs.
4. 2. Place under the broiler skin-side up on a foil-lined baking sheet until the skin is thoroughly blackened.
5. 3. Wrap tinfoil around peppers to keep heat and steam in. When cool enough to handle, peel off and discard blackened skin.
6. To make the salad:
7. 1. Marinate onions and cucumber in dressing for 20 minutes.
8. 2. Combine with other ingredients and serve.

vinaigrette, red wine vinegar, freshly squeezed lemon juice, oregano, kosher salt, freshly ground black pepper, clove garlic, olive oil, salad, red pepper, red onion, cucumber, romaine lettuce, tomatoes, olives, cheese, ubc, ubc

Taken from tastykitchen.com/recipes/salads/gorgeous-greek-salad/ (may not work)