Greek Salad

Make the dressing first, combining ingredients in the salad serving bowl. Add salad ingredients to the bowl as they are chopped.

A note on the salad: A Greek salad does not contain lettuce traditionally but I like to make it with Butter or Bibb lettuce, and lots of it. 

A note on the dressing :Dressing is a personal thing. I like different ratios of oil:vinegar for different salads. This one is pretty tart - add more oil, up to about 5 T for the combined 2T of acid (vinegar plus lemon juice).

METHOD

Combine in a large salad bowl:  

• 1 T red wine vinegar

• 1 T lemon juice

• 3 T olive oil

• zest of one lemon

• pinch cayenne pepper

• 1 t fresh Greek oregano, finely chopped

• 1 t fresh mint, finely chopped

• Kosher salt and fresh ground pepper

Chop items in this order, adding tomatoes and lettuce to the bowl last.

• ½  red onion, thinly sliced

• ½ red bell pepper, thinly sliced

• ½ hothouse cucumber, halved, seeded and sliced 

• Kalamata olives

• 1 ounce Feta, crumbled

• 2 heads Butter or bibb lettuce (use 3-4 Bibb heads if they're especially tiny)

• 2-3 ripe tomatoes, quartered

Toss veg with dressing, taste for seasoning and serve.