This salad dressing is everything! It makes anything you toss with it taste amazing.
Ingredients:
Vinaigrette
- 1 tbs red wine vinegar
- 2 tsp dried oregano
- 1 tbs lemon juice (freshly squeezed from ½ lemon)
- 1 clove garlic, pressed or finely minced
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ cup extra-virgin olive oil
Salad
- ¼ small red onion, sliced (optional)
- 1 head romaine lettuce
- 2 roma tomatoes
- 2 Persian cucumbers (or ½ hothouse cucumber)
- ½ can garbanzo beans (chickpeas), rinsed and drained
- 4 oz (or more) grated feta (favorite is Trader Joe’s Authentic Greek Feta in Brine)
Equipment:
- Chef’s knife
- Chopping board
- Small bowl
- Small bowl with ice and water (to soak the onions in)
- Garlic press
- Whisk
- Measuring spoons
- Grater
- Salad bowl and tongs
Instructions:
Make Vinaigrette – Whisk the vinegar, oregano, lemon juice, garlic, salt and pepper in a small bowl. Let the mixture rest for 5 minutes. Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette.
For the Salad – Separate the layers of the onion and stack two to three layers and cut them lengthwise into 1/16 inch wide strips. Place the sliced onion in a small bowl of ice water while preparing the rest of the ingredients. Drain the onion and pat dry with paper towels.
Chop the romaine into small, bite size pieces. Cut the tomatoes and cucumbers into small pieces. Combine into a salad bowl along with the garbanzo beans. Drizzle with vinaigrette and toss. Grate feta cheese directly on top of the salad. Toss again before serving.