This attractive, full-bodied dish celebrates the Greek flavors of feta, black olives and plenty of oregano.
Ingredients
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½ teaspoon salt
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3 tablespoons tomato juice
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2 tablespoons lemon juice
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1 tablespoon extra-virgin olive oil
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1 ½ teaspoons dried oregano, crushed
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¼ teaspoon freshly ground pepper
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1 clove garlic, peeled
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1 cucumber, halved lengthwise and sliced
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12 cherry tomatoes, sliced and quartered, or 2 larger tomatoes, cored and diced
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½ small red onion, thinly sliced
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8 black olives, such as Kalamata, pitted and sliced
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1 medium head romaine, trimmed, washed and torn into bite-sized pieces (6 cups)
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1/4 cup crumbled feta cheese, (1 ounce)
Description
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Chop garlic coarsely. Sprinkle with salt and mash with the side of the knife blade. Place the garlic mixture in a small bowl; whisk in tomato juice, lemon juice, oil, oregano and pepper.
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Toss lettuce, cucumbers, tomatoes and red onion with the dressing. Scatter olives and feta cheese over the top and serve.
