Salade grecque

Ingrédients

• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano (plus more for sprinkling the top if desired)
• 1/2 cup extra virgin olive oil (or more)
• salt and freshly ground black pepper (to taste)
• 4 large plum tomatoes (diced)
• 2 large cucumbers (diced (peeled if necessary))
• 1 large red bell pepper (thinly sliced)
• 1 medium shallot (thinly sliced and separated into rings)
• 24 pitted kalamata olives (halved)
• 7 ounces feta cheese (finely diced or crumbled)
• 1 tablespoon capers (rinsed and drained)
• 5 ounces butter lettuce leaves (torn into bite-size pieces, optional)

Préparation

1. 1

   To make dressing: in a medium bowl, whisk together vinegar and oregano; add olive oil in a slow stream, whisking constantly until emulsified. Season to taste with salt and pepper. Set aside.

2. 2

   In a large salad bowl combine next 7 ingredients (tomatoes through capers).

3. 3

   Whisk dressing again and pour desired amount over salad; gently toss to combine. Sprinkle with more dried oregano if desired.

4. 4

   Optional: If desired, divide butter lettuce evenly between 6 individual salad bowls and top with Greek Salad; serve.