Ingredients
The Dressing:
- ⅓cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1-2 oven-roasted garlic cloves minced and smashed into a paste
- ½ teaspoon dried oregano
- ½ teaspoon salt orto taste
- Generous pinch of pepper or to taste
- 1 teaspoon honey
The Salad:
- 1 large head of romaine lettuce washed, dried and chopped
- ¼ cup parsley fresh, finely chopped
- 4-5 fresh basil leaves fresh, torn up
- 1 small cucumber chopped
- 1 celery rib chopped
- 1 cup cherry tomatoes chopped in half (about 1 large handful)
- ½ cup pitted green olives
- ½ cup crumbledfeta cheese
Instructions
The Dressing:
- Combine all the ingredients for the dressing in a mason jar.
- Cover and shake vigorously.
- Refrigerate until ready to be used.
The Salad:
- In a large mixing bowl, add all the salad ingredients.
- Toss to combine.
- Shake the dressing one final time before pouring over your salad.
- Toss well.
- Transfer to your serving platter.
- Serve immediately.