Greek Salad

Serves 6-8 DRESSING: 1 cup olive oil (can reduce to 3/4 cup) 2-3 tbsp fresh lemon juice (see below) 2-4 tsp dried oregano (see below) 3 tsp fresh minced garlic 1 tsp dried basil 2 tbsp red wine vinegar 1/2 tsp salt (or to taste) 1 tsp sugar 1/2 tsp fresh ground black pepper (or to taste) SALAD: 2 Romaine lettuce, chopped (or use 1 large Romaine) 2-3 plum tomatoes, cut in wedges (use Roma tomatoes) 1 English cucumber (peeled, seeded and chopped) 1 red onion, cut in slices 1 green bell pepper (seeded nad cut into rings or sliced) (optional) 1/2 lb feta cheese, crumbled (or to taste) 1 cup calamata olives 1.For dressing, in a processor or use a wire whisk process/ whisk the olive oil with lemon juice, oregano, garlic, basil, red wine vinegar, salt and sugar until smooth (start with 2 tbsp lemon juice and a tsp oregano, adding in more if desired after mixing). 2.Season with black pepper. 3.Chill in fridge for a couple of hours before using to blend flavors. 4.Place the salad ingredients in a large bowl. 5.Pour dressing over; toss to combine. Jenny Dunn