Greek Salad

Ingredients

• FOR THE DRESSING:
• 1 cup Olive Oil
• ½ cups Red Wine Vinegar
• 2 teaspoons Dijon Mustard
• 2 teaspoons Garlic, Minced
• 2 teaspoons Dried Oregano
• 2 teaspoons Sugar
• Salt And Pepper, to taste
• FOR THE SALAD:
• 1 whole Red Bell Pepper, chopped
• 1 whole Yellow Bell Pepper, Chopped
• ½ whole Small Red Onion, Thinly Sliced
• 1 whole Cucumber, Peeled And Chopped
• 1 pint Cherry Tomatoes, Halved If Desired
• ½ cups Pitted Greek Kalamata Olives, Or To Taste
• ½ heads Iceberg Lettuce
• ½ heads Romaine Lettuce
• ⅓ cups Feta Cheese, Crumbled

Preparation Instructions

Place all ingredients for dressing in the bowl of your food processor or in a blender. Process for 1 to 2 minutes to emulsify. Set aside.

For the salad, place chopped bell pepper, onion, cucumber, tomatoes, and Greek olives in a large airtight container. Pour dressing over and mix well. Place cover on container and refrigerate for at least 2 hours or overnight.

When ready to serve, chop the iceberg and romaine lettuce, rinse and drain, and place in a serving dish. Spoon the marinated vegetables over the lettuce, spooning some of the excess dressing over the top. Sprinkle with crumbled feta cheese.