Servings: 4

DRESSING: subheading: DRESSING:
2 fresh garlic cloves, minced then crushed 2 fresh garlic cloves, minced then crushed
1⁄4 teaspoon salt (optional) 1⁄4 teaspoon salt (optional)
1 1⁄2 teaspoons Dijon mustard 1 1⁄2 teaspoons Dijon mustard
1⁄2 cup extra virgin olive oil 1⁄2 cup extra virgin olive oil
2 Tablespoons fresh lemon juice (not bottled) 2 Tablespoons fresh lemon juice (not bottled)
1⁄2 teaspoon sugar 1⁄2 teaspoon sugar
5 Tablespoons red wine vinegar 5 Tablespoons red wine vinegar
1⁄2 teaspoon basil leaves (optional) 1⁄2 teaspoon basil leaves (optional)
1⁄4 teaspoon oregano leaves (optional) 1⁄4 teaspoon oregano leaves (optional)
 
SALAD: subheading: SALAD:
2 to 3 heads Romaine lettuce, chopped into 1- to 2-inch pieces 2 to 3 heads Romaine lettuce, chopped into 1- to 2-inch pieces
1 pint cherry tomatoes, halved 1 pint cherry tomatoes, halved
1 small red onion, thinly sliced 1 small red onion, thinly sliced
4 to 6 scallions, thinly sliced 4 to 6 scallions, thinly sliced
1/2 to 1 cup pitted kalamata olives ½ to 1 cup pitted kalamata olives
fresh chives, snipped with scissors into the salad to taste fresh chives, snipped with scissors into the salad to taste
fresh dill, snipped with scissors into the salad to taste fresh dill, snipped with scissors into the salad to taste
4 ounces of feta, sliced thinly or crumbled 4 ounces of feta, sliced thinly or crumbled
pinch dried oregano, optional pinch dried oregano, optional
Freshly cracked black pepper, optional Freshly cracked black pepper, optional

Add all dressing ingredients except oil to a blender. Pulse several times to mix ingredients.
With blender running on high, slowly pour oil into blender until mixture is creamy. Refrigerate.
Toss dressing with salad ingredients just before serving.