Tonja Lee Williams Greek Salad
Ingredients
- 2 hearts of romaine lettuce, washed and spun dry
- 1 red pepper, roasted, seeded, peeled, sliced into thin strips
- 1 cucumber, peeled, cut into chunks
- 1 large, red-ripe tomato, cut into chunks
- 1/2 cup black Kalamata olives, pitted
- 1/4 cup extra virgin olive oil (use a fruity green one)
- 2 tablespoons fresh lemon juice
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon freshly ground pepper
- 4-ounce block feta cheese
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