8 cups torn romaine lettuce
1 small red onion thinly sliced
1 medium tomato, diced
1 cucumber, peeled and sliced
1/2 cup drained Kalamata olives
1 (4 ounce) package crumbled feta cheese
1/4 a cup Arbequina Extra-Virgin Olive Oil from Olive Oil Etcetera*** or Fruity Extra Virgin Olive Oil
1 Tablespoon red wine vinegar
2 Teaspoon finely snipped oregano
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
In a large salad bowl, combine romaine, onion, tomato, cucumber, refrigerate. In a small bowl, combine, olive oil, vinegar, lemon juice, oregano, garlic, salt and pepper; whisk to blend.
To serve, drizzle dressing over greens; add olives and toss lightly. Sprinkle with feta cheese..