Greek Salad

Ingredients

• 1 head Romaine Lettuce, Chopped
• 4 whole Ripe Tomatoes, Cut Into Six 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 whole Pitted Kalamata Olives, Cut In Half Lengthwise
• 6 ounces, weight Crumbled Feta Cheese
• Fresh Parsley, Roughly Chopped
• ¼ cups Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Sugar (more To Taste)
• 1 clove Garlic, Minced
• 6 whole Kalamata Olives (extra), Chopped Fine
• ¼ teaspoons Salt
• Freshly Ground Black Pepper
• 1 whole Lemon, For Squeezing

Preparation Instructions

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.