Farm Stand Greek Salad

• 3 romaine hearts
• 1 small regular cucumber, peeled, seeded, and cut into 1/2-inch dice
• 1/2 small red onion, very thinly sliced
• 15 cherry tomatoes, cut in half, or 2 large tomatoes, cut into 1/2-inch dice
• 2 tablespoons capers, rinsed
• 30 kalamata olives, pitted
• About 1/3 cup Classic Red Wine Vinaigrette
• 3 ounces feta cheese, grated or crumbled (about 2/3 cup)
• 1 red bell pepper, roasted and cut into 1-inch strips, for garnish

1. Remove the cores from the romaine hearts.
2. Carefully rinse the leaves under gently running cold water, drain them well, and spin them dry.
3. Cut the leaves crosswise into 1-inch strips.
4. Just before you plan to serve the salad, place the romaine in a large salad bowl.
5. Add the cucumber, onion, tomatoes, capers, and olives and toss to combine.
6. Add about one-half of the vinaigrette.
7. Toss to lightly coat the leaves, then taste them to see if more vinaigrette is needed.
8. Transfer the salad to a platter or individual salad plates.
9. Sprinkle the feta cheese on top and garnish with some of the bell pepper strips.
10. Serve immediately.

hearts, regular cucumber, red onion, tomatoes, capers, olives, vinaigrette, feta cheese, red bell pepper

Taken from www.cookstr.com/recipes/farm-stand-greek-salad (may not work)