Greek Salad- 8 servings
2 T. oregano
2 T. fresh lemon juice
2 T. OLIVE MILL white balsamic vinegar
½ c. OLIVE MILL extra virgin olive oil
¼ c. crumbled feta cheese
1 head romaine lettuce, chopped
1 med. Cucumber, peeled, seeded and sliced
½ cup OLIVE MILL Kalamata olives, sliced
1 cup cherry tomatoes, cut in half
½ medium red onion, cut into rings
Blend oregano, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer. Meanwhile, wash, dry and tear lettuce into bite-sized pieces. Place lettuce and vegetables in a large bowl. Just before serving, stir dressing and pour over salad. Toss to coat. Garnish with onion slices and extra feta cheese if desired.
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