Greek Salad with a Lemon, Dijon & Oregano Dressing

Good evening, my loyal readers!

Greek food is one of my favorites.  I love going to the annual Greek festival that's in Kansas City every September.  It is so much fun, and there is, of course, amazing food.

I decided to make a Greek salad because I had everything on hand that I needed to assemble my version of a Greek salad.  I wanted to use it all before it went bad.

My recipe:

1 lb of chopped romaine
     *I rinse mine again, even though the bag may say pre-washed or whatever.
1 cucumber, peeled, halved lengthwise and sliced
3 Roma tomatoes, diced
1 red onion, peeled and sliced into thin half-moons
     *I included this for the other people enjoying this salad, not me.
1 jar of pepperoncini, drained
1 jar or can of Greek kalamata olives, rinsed
     *I only had sliced black olives on hand.  It won't make or break the salad.
A container of Feta
     *I use reduced fat

Combine all of the ingredients, except for the feta in a large bowl and toss with salad tongs to evenly distribute everything.

Dressing:

The zest and juice of 2 lemons
2 tbsp Dijon mustard
Salt and Pepper, to taste
1/4 C + 1 tbsp (or 5 tbsp) EVOO
1 tsp dried Oregano

Combine the lemon zest & juice, Dijon mustard and salt & pepper in a small bowl. Whisk it together.  Then gradually whisk in the EVOO to emulsify.  Add in the dried oregano and do a final whisk.  Taste for seasonings and adjust, if necessary.

Assembly:

Put some salad mixture in a bowl, top with some feta, then add some dressing.  Because the dressing is very flavorful, you don't need a lot. 

I let people put on their own dressing, so that they can control how much they want.  Plus, the lettuce won't wilt as fast!

Yummy!!!