Farm Stand Greek Salad

I LOVE the Food to Live By cookbook!  I've made this salad many times and it is fabulous.  I always leave out the olives and capers since I'm not a fan.  And although I roasted my own pepper this time (on the gas stove), I think roasted peppers out of a jar are just as good and much easier.

Farm Stand Greek Salad

Courtesy of Food to Live By

• 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 (see below)
• 3 ounces feta cheese, grated or crumbled (about 2/3 cup)
• 1 red bell pepper, roasted and cut into 1-inch strips, for garnish

Clean the romaine and cut into 1-inch strips.  Add the cucumber, onion, tomatoes, capers, and olives and toss.  Add the vinaigrette.  Garnish with feta and bell pepper strips.

Serves 6 as a side salad

Classic Red Wine Vinaigrette

• 1 small clove garlic, finely minced
• 1 teaspoon finely minced shallot
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of sugar
• 1/4 cup red wine vinegar
• 2/3 cup extra-virgin olive oil

Place all ingredients in a bowl or measuring cup and whisk to combine.  The vinaigrette can be refrigerated, covered, for up to 1 month. 

Makes about 1 cup