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Rainbow Greek Salad

Ingredients

Scale

FOR THE SALAD

  • 3 heads/ 2 packs romaine lettuce – chopped
  • 1 large/ 2 small packs cherry tomatoes
  • 6 baby Persian cucumbers – cut into slices
  • ½ red onion – cut into thin slivers
  • 1 bag of multicolored mini peppers- cut into circles
  • 1 cup Kalamata olives – halved
  • 1 pack of good feta cheese – cut into cubes
  • 1 TBS of dried oregano to garnish

FOR THE DRESSING

  • 1/2 cup extra virgin olive oil
  • 3 TBS red wine vinegar
  • Juice and zest of 1 lemon
  • 1 tspn sugar
  • 1 TBS Dijon mustard
  • Lots and lots of salt & black pepper

Instructions

Cut the romaine lettuce into smaller pieces and lay it on a large flat platter.

Whisk the salad dressing ingredients together and set aside.

Cut all veggies. Start by placing the cucumbers on top of the lettuce. Follow with peppers, cherry tomatoes, red onions, olives, and feta cheese. Sprinkle with dried oregano.

Dress the salad just before serving.

SERVES 6-8

Notes

You can also serve this as a lettuce-free salad.

Find it online: https://melissamayo.com/recipe/rainbow-greek-salad/