Greek salad

Ingredients:

• 6 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, crushed
• 2 tsp coarse salt + more to taste
• 1 cup extra-virgin olive oil
• 2 tsp chopped fresh oregano
• 1 head of romaine lettuce (about 450g), stems trimmed, leaves torn into bite-sized pieces
• 170 gr. Kalamata olives, about 1 tablespoon
• 220 g feta, crumbled
• 1 seedless cucumber, cut into 1cm pieces, ends removed
• 350 g cherry tomatoes on the vine, halved
• 1 small red onion, cut into 1cm wide wedges, soak in cold water for 5 minutes, then drain
• 1 sweet green pepper, seeded and diced

Preparation:

1. In a small bowl, combine lemon juice, garlic, salt, and olive oil. Season with oregano and black pepper to taste.
2. When ready to serve, lightly toss the lettuce leaves with a little dressing in a large bowl. Divide the salad among 4 servings. Scatter the olives, cheese, cucumber, tomatoes, onion, and pepper over the lettuce. Serve with the remaining dressing on the side.