Goes well with the gyro, and so delicious. Crisp greens, feta cheese, kalamata olives, cucumbers and tomatoes…yummy!
2 romaine hearts, root ends cut off, rinsed, and leaves chopped
1 English cucumber, chopped. Sliced down the center lengthwise and the seeds scooped out, first.
1 tomato, sliced
a handful of kalamata pitted olives
1 container of feta cheese
1/2 red onion, sliced very thin. (A hand mandolin works nicely, here.)
1/4 cup light olive oil
2-3 tbsp. cider vinager
2 tsp. dried oregano
salt and pepper to taste
I love using one of my pretty platters to display this beautiful salad. Layering your lettuce, cucumber, tomato, olives, then feta. If you feel comfortable, eyeball your dressing…drizzle about 1/4 cup on top of salad, sprinkle some vinegar, crush a couple tsp. oregano in your hands before sprinkling on top the salad, and then put some fresh cracked pepper on top by lightly coating the top of the salad, and a good size pinch of kosher salt. Using tongs, give it a light toss, coating all the leaves and vegetables. Taste. Adjust seasoning. This is a good way to get accustomed to creating your own dressings…drizzle and taste and adjust.
If this is something you don’t feel comfortable with. Place all the dressing ingredients in a small mason jar and give it a shake…pour on your salad and toss.