1poundsalad greenswashed and dried or three 5-ounce pkgs (romaine is really nice for a greek salad)
12cherry tomatoeshalved
1medium cucumberpeeled, seeded, and sliced
1medium bell pepperany color, diced
1medium red onionthinly sliced (I had picked onions and used those)
1cupcrumbled feta cheese
12Kalamata olivesif not pitted, warn your eaters
Freshly ground black pepper
Vinaigrette
3tablespoonsred wine vinegarI used sherry vinegar suggested in her Creative ideas section and it was lovely
¼teaspoonminced garlicabout half small clove
1teaspoonDijon mustard
1teaspoondried oreganodouble that amount if using fresh
Heaping ⅛ teaspoon salt
5tablespoonsolive oil
Instructions
To make the dressing, combine the vinegar, garlic, mustard, oregano, and salt in a smallish bowl. Whisk until thoroughly combined, then continue whisking as you drizzle in the olive oil. When all the olive oil is incorporated, set the dressing aside. (Or you can put all the ingredients in a small jar with a tight-fitting lid and just shake it emphatically.)
Combine the salad greens, tomatoes, cucumber, bell pepper, onion, and ½ cup of the feta in a large bowl, and toss to mix well.
Just before serving, whisk the dressing - or shake it, if it's in a jar - to recombine, and add about half of it to the salad. Toss to coat, and give it a taste. You might want to add the rest of the dressing right now, or bring it to the table (along with the pepper mill) for people to add more to their own portions. Top with the remaining ½ cup feta, the olives, and a few grinds of black pepper, and serve immediately.