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Ingredients
  • 6 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt plus more to taste
  • 1 cup extra-virgin olive oil, preferably Greek
  • 2 teaspoons minced fresh oregano
  • Freshly ground black pepper
  • 1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
  • 6 ounces calamata olives, about 1 cup
  • ½ pound Feta cheese, crumbled
  • 1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
  • 12 ounces vine-ripened cherry tomatoes, halved
  • 1 small red onion, cut into ½-inch wedges, soaked in cold water for 5 minutes and drained
  • 1 green pepper, trimmed, seeded, and diced
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