Greek Salad W/ Vinaigrette

• 3 tablespoons red wine vinegar
• 1 teaspoon lemon lemon, juice of
• 2 teaspoons minced fresh oregano leaves
• 12 teaspoon table salt
• 18 teaspoon ground black pepper
• 1 medium garlic clove, pressed through garlic press or minced about 1 teaspoon
• 6 tablespoons olive oil
• 12 medium red onion, sliced thin (about 3/4 cup)
• 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)
• 2 romaine lettuce hearts, washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups)
• 2 large vine-ripened tomatoes, each tomato cored, seeded, and cut into 12 wedges (10 ounces total)
• 14 cup loosely packed torn fresh parsley leaves
• 14 cup loosely packed torn fresh mint leaves
• 6 ounces jarred roasted red peppers, cut into 1/2 by 2-inch strips (about 1 cup)
• 20 large kalamata olives, each olive pitted and quartered lengthwise
• 5 ounces feta cheese, crumbled (1 cup)

1. Whisk vinaigrette ingredients in large bowl until combined.
2. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
3. Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
4. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad.
5. Se.

red wine vinegar, lemon lemon, oregano, salt, ground black pepper, garlic, olive oil, red onion, cucumber, romaine lettuce hearts, tomatoes, parsley, mint, red peppers, kalamata olives, feta cheese

Taken from www.food.com/recipe/greek-salad-w-vinaigrette-425453 (may not work)