- 1 head Romaine Lettuce, Chopped and 1 /2 iceberg lettuce. I like to use both.
- 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
- 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
- 1/2 whole Red Onion, Sliced Very Thin
- 1 can of black olives
- 6 ounces, weight Crumbled Feta Cheese
- Fresh Parsley, Roughly Chopped
- 1/4 cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Sugar (more To Taste)
- 1 clove Garlic, Minced
- Black Olives (extra), Thin , I slice mine 😊
- 1/4 teaspoon Salt
- Black Pepper
- 1 whole Lemon, For Squeezing
Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, sliced olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a tiny bit of sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a tiny bit of sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.
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