Greek Salad

Serves 6 to 8
Start to finish:  30 minutes 

The onion and cucumber marinated in the dressing adds such awesome flavor to this- yum! And the mint was an enjoyable flavor too. The boys helped dump all the amazing, fresh ingredients. It was alot of fun. And so colorful! Feeling guiltless when going in for seconds is a plus too ;) 

Dressing
6 Tbsp EVOO (extra virgin olive oil, but I'm sure you knew that)
3 Tbsp red wine vinegar
2 tsp minced fresh oregano or 3/4 tsp dried (I used dried cuz that's what I had)
1 1/2 tsp fresh lemon juice
1 garlic clove, minced
1/2 tsp salt
1/8 tsp pepper

Salad
1/2 red onion, sliced thin
1 cucumber, peeled, halved lengthwise, seeded, and sliced
2 romaine lettuce hearts, torn into bite-sized pieces
1 pint grape or cherry tomatoes, halved
1 (8-oz) jar roasted red peppers, rinsed and cut into 1/2 inch wide strips)
1/4 cup minced fresh mint
3/4 cup Kalamata olives, pitted
5 oz feta cheese, crumbled (1 1/2 cups)

Whisk all of the dressing ingredients together in a bowl large enough to hold the salad. Add the onion and cucumber and allow to marinate for 20 minutes. While marinating, chop your veggies. Add romaine, tomatoes, peppers, and mint to the bowl and toss. Sprinkle with the olives and feta. Or arrange the salad on a platter or on individual plates and sprinkle with olives and feta. Enjoy the goodness!

(America's test kitchen cookbook)