Farm Stand Greek Salad
- 3 romaine hearts
- 1 small regular cucumber, peeled, seeded, and cut into ½-inch dice
- ½ small red onion, very thinly sliced
- 15 cherry tomatoes, cut in half, or 2 large tomatoes, cut into ½-inch dice
- 2 tablespoons capers, rinsed
- 30 kalamata olives, pitted
- About â…“ cup Classic Red Wine Vinaigrette
- 3 ounces feta cheese, grated or crumbled (about ⅔ cup)
- 1 red bell pepper, roasted  and cut into 1-inch strips, for garnish
Instructions:
Traditionally, a Greek salad is a mix of tomatoes, olives, cucumbers, onions, and feta cheese—but no lettuce.
- Remove the cores from the romaine hearts. Carefully rinse the leaves under gently running cold water, drain them well, and spin them dry. Cut the leaves crosswise into 1- inch strips.
-  Just before you plan to serve the salad, place the romaine in a large salad bowl. Add the cucumber, onion, tomatoes, capers, and olives and toss to combine. Add about one-half of the vinaigrette. Toss to lightly coat the leaves, then taste them to see if more vinaigrette is needed.
-  Transfer the salad to a platter or individual salad plates. Sprinkle the feta cheese on top and garnish with some of the bell pepper strips. Serve immediately.