My Greek Salad

My Greek Salad

1 head Romaine Lettuce, Chopped

4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half

1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks

½ whole Red Onion, Sliced Very Thin

30 whole Pitted Kalamata Olives, Cut In Half Lengthwise

6 ounces, weight Crumbled Feta Cheese

Fresh Parsley, Roughly Chopped

¼ cups Olive Oil

2 Tablespoons Red Wine Vinegar

1 teaspoon Sugar (more To Taste)

1 clove Garlic, Minced

6 whole Kalamata Olives (extra), Chopped Fine

¼ teaspoons Salt

Freshly Ground Black Pepper

1 whole Lemon, For Squeezing

Preparation Instructions

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.