Prep Time
20 min
Yields
6 servings
Easy to make and ready in 20 minutes.
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ingredients
1
head romaine lettuce, chopped
4
whole ripe tomatoes, cut into 6 wedges each, then each wedge cut in half
1
whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks
½
whole red onion, sliced very thin
30
pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine
6
ounce crumbled feta cheese
Fresh parsley leaves, roughly chopped
¼
cup olive oil
2
tbsp red wine vinegar
1
tsp sugar, or more to taste
1
clove garlic, minced
Salt and freshly ground black pepper
1
whole lemon, for squeezing
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directions
Step 1
Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.
Step 2
Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).
Step 3
Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.