9ozRomaine lettucewashed and cut into bite-sized pieces
2Roma (plum) tomatoesseeds removed, diced
1cucumberpeeled and diced
½medium red onionsliced into thin half moons
¾cupKalamata olivespitted and halved
Combine the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small jar. Shake until well blended. Set it aside for now.
I used the pre-prepped Romaine lettuce from the grocery store as a shortcut. If you're using fresh, you'll need to wash, dry, and cut the Romaine into bite-sized pieces.
Dice the tomatoes, and peel and dice the cucumber.
Slice the red onion into very thin, half-moon shapes and cut the Kalamata olives in half.
Place all the salad ingredients in a large bowl.
Shake the dressing again and pour over as much as you'd like to coat the salad. Toss to combine.
Serves 2 as a main course; 4-6 as a side or starter.Tips:
Instead of mincing or chopping the garlic, trying grating it on a fine grater.
To mellow the red onions and remove some of the harshness, rinse them briefly after slicing. Dry thoroughly before adding to the salad.
I recommend using an English cucumber for this salad. They have fewer seeds and rarely have a bitter taste.
Ask your deli for two slices of salami about ½-inch thick (that's usually a total of about 8 ounces), and then I cut those into cubes.
Other Uses:My Greek salad dressing recipe below is so delicious and really versatile. Besides being the perfect compliment to this salad, you could also use it for a delicious cold pasta salad, to marinate pork or chicken, or as a simple dip for fresh veggies like celery, cucumbers, or carrots.Storage: This dressing will keep very well for up to a week in an airtight jar or bottle.