Greek Salad Dressing

food.com

Cristin Barta

subheading: DRESSING:

1 cup olive oil (can reduce to ¾ cup)

1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)

2 to 4 teaspoons dried oregano (start with 2 teaspoons)

3 teaspoons fresh minced garlic (about 2 medium cloves)

1 teaspoon dried basil

2 tablespoons red wine vinegar

1⁄2 teaspoon salt (or to taste)

1 teaspoon sugar

1⁄2 teaspoon fresh ground black pepper (or to taste)

subheading: SALAD INGREDIENTS:

1 large romaine lettuce, chopped (or use 2 small)

2 to 3 plum tomatoes, cut in wedges (use Roma tomatoes)

1 English cucumber (peeled, seeded and chopped)

1 red onion, cut in slices

1 green bell pepper (seeded and cut into rings or sliced) (optional)

1⁄2 lb feta cheese, crumbled (or to taste)

1 cup kalamata olive

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