Greek Salad

  • Servings: 12

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  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped oregano
  • 1 tablespoon chopped mint
  • Salt and freshly ground pepper
  • 4 romaine hearts, torn
  • 6 medium tomatoes, cored and cut into wedges
  • 6 kirby cucumbers, peeled and sliced 1/2 inch thick
  • 1/2 pound feta cheese, crumbled (about 1 1/2 cups)
  • 1 cup Gaeta olives, pitted (6 ounces)

How to make this recipe

  1. In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano and mint. Season with salt and pepper. In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and olives. Toss the salad with the dressing and serve at once.

Contributed By Photo © Quentin Bacon Published December 1998

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