Greek Salad

Makes 4 servings.

1 head Red Dog romaine lettuce
1/3 Red Dog red onion, thinly sliced
1 Red Dog heirloom tomato, diced
1 medium Red Dog cucumber, sliced into quarter-moons
½ cup kalamata olives, sliced
4 ounces feta cheese, cut into 1/2 inch cubes or crumbled

Vinaigrette:
3 Tbsp extra-virgin olive oil
1 large lemon, juiced
2 Tbsp red wine vinegar
1 tsp dijon mustard
2 garlic cloves, minced
1 tsp dried oregano
½ tsp salt
½ tsp black pepper

Make the dressing by whisking together ingredients in a small bowl or mason jar. Taste and adjust seasoning to your liking by adding more lemon juice, salt, pepper, and/or olive oil, if desired. Place in the refrigerator until ready to use.

Rinse and coarse chop the lettuce. Add it to a large salad bowl and layer on the sliced red onion, tomatoes, cucumber, olives, and feta cheese. When ready to serve, drizzle dressing on the salad and gently toss to combine. This salad is best enjoyed within 10 minutes of dressing.