DRESSING ½ cup extra-virgin olive oil ¼ cup fresh lemon juice 1 tablespoon red wine vinegar 1 garlic clove, pressed 1 teaspoon minced fresh oregano, or ¼ teaspoon dried 1 teaspoon minced fresh dill, or ¼ teaspoon dried 1 tablespoon finely crumbled feta cheese 1 tablespoon minced Kalamata olives Salt and freshly ground black pepper SALAD 4 large ripe heirloom or plum tomatoes, cored and chopped into chunks 1 medium head romaine lettuce, cut into bite-size pieces 1 medium cucumber, peeled, seeded, and chopped into chunks 1 green bell pepper, chopped into chunks ½ red onion, very thinly sliced ½ cup coarsely chopped Kalamata or black olives ½ cup crumbled feta cheese
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, and dill. Stir in the feta and olives and season with salt and black pepper. Set aside and only dress the salad right before serving.
- Make the salad: In a large salad bowl, toss together the tomatoes, romaine, cucumber, bell pepper, onion, and olives.
- When ready to serve, top with the feta cheese, drizzle in the dressing, and toss well.