Greek Salad

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

Dressing:

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..

Serves 8