Greek Salad has this wonderful vinaigrette that really ties all the various vegetables in the salad together. In my mind, the vinaigrette is the key player in this dish. A mixture of extra virgin olive oil, red wine vinegar, minced garlic and salt/pepper to taste is all there is to it. If you wanted, you could also add a splash of freshly squeezed lemon juice for additional tartness. The original recipe called for tossing everything together including the feta cheese, but I prefer to serve the cheese on the side or to top the salad just before eating.
recipe from Martha Stewart
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
Coarse salt and freshly ground black pepper
1 head of romaine lettuce, cut into bite-sized pieces
1 large beefsteak tomato, seeded and chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 cups crumbled feta cheese (8 oz)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup kalamata olives, pitted
In a large bowl, whisk the oil with the vinegar and garlic; season with salt and pepper. Add the remaining ingredients and toss.