Greek Salad

Salad Dressing:
1/4 cup extra virgin olive oil
3 Tbs fresh squeezed lemon juice (approx 1 large lemon)
1/2 tsp dried oregano
1/2 tsp kosher salt (optional)

2 heads romaine lettuce, chopped
2 Roma tomatoes, copped
1 English cucumber, seeded and chopped
1 medium red onion, thinly sliced
6-8 oz crumbled feta cheese
1 green pepper, chopped
1 red pepper, chopped
~16 oz can of pitted black olives, halved (optional)

Combine the dressing ingredients in an airtight container, shake well. Toss the salad ingredients, dress, and refrigerate for about 30 minutes before serving.

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