Greek Salad

Dressing:
1/4 cup red wine vinegar
1/2 cup olive oil
2-3 tablespoon chopped fresh oregano
1 large clove garlic (or 2 small)
1 tsp salt
1 tsp sugar
1/2 tsp freshly cracked black pepper

Salad:
2-3 heads romaine lettuce, chopped
1-2 large tomatoes, chopped
1 large cucumber, deseeded and chopped
1/4 red onion, sliced
1/2 to 3/4 cup pitted Kalamata olives
crumbled Feta cheese
half lemon (to squeeze on top of salad)
Additional chopped oregano(optional)
 
In a mason jar combine the red wine vinegar, olive oil, oregano, salt, sugar, and black pepper. Place lid on and shake. Set aside. Store in refrigerator for up to a week. Assemble salad with Romaine, cucumber, red onion, crumbled feta, and Kalamata olives. Squeeze half of a lemon over the salad. Add dressing to taste. Toss and serve immediately. Serve as a side salad or topped grilled chicken as a main course.