Ingredients

Scale

1 ½ heads romaine lettuce, chopped

2 medium tomatoes or 1 pint of cherry tomatoes, cut in quarters

1/2 large English cucumber, chopped

½ red onion, chopped

1 small green pepper, chopped

~3 oz crumbled Feta

1 TB fresh oregano

2 cloves garlic

1 medium shallot

2 TB Dijon mustard

1 lemon, juiced

¼ cup white wine vinegar

¼ cup olive oil

pinch of salt and pepper

Instructions

In a food processor, add the oregano, garlic, and shallots. Chop until well minced. Add the Dijon mustard, lemon juice, wine vinegar, and olive oil. Pulse to combine.

In a large bowl, combine the romaine lettuce, tomatoes, cucumbers, red onion, and feta. Pour the salad dressing over the vegetables and toss to coat evenly. Keep refrigerated until ready to eat. (If you are making the salad that is going to sit for more than a couple of hours, do NOT add the vinaigrette until ready to serve).

Keywords: Greek Salad, Shepherds Salad, Mediterranean Salad