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Ingredients
  • subheading: For the Salad:
  • ½ cup thinly sliced and halved red onion
  • 1 head romaine lettuce tough ends trimmed and roughly chopped into 1-inch pieces
  • 1 English cucumber halved lengthwise, seeded, and sliced ¼-inch thick
  • 1 pint grape or cherry tomatoes halved
  • 1 green bell pepper cored and cut into 1-inch cubes
  • ⅔ cup Kalamata olives pitted (leave whole)
  • 1 tablespoon capers drained (optional)
  • 8 ounces feta cheese cut into ½-inch cubes (for best results, use feta in brine), divided
  • Fresh herbs (while not necessary, any extra dill or parsley you have on hand would taste great)
  • subheading: For the Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 small garlic clove grated or finely minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
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