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Ingredients:

1 cup olive oil (can reduce to 3/4 cup)
1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
2-4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
1 large romaine lettuce, chopped (or use 2 small)
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 and cut into rings or sliced) (optional)
1/2 pound feta cheese, crumbled (or to taste)
1 cup kalamata olive

1 For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).

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.

6 If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).


Source: greek.food.com

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