Recipe courtesy chef Scott Leysath. Ingredients: 2 Tbs. red wine vinegar
Minced garlic to taste
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. fresh oregano leaves, chopped
1/3 cup olive oil
1/2 head romaine lettuce, torn into bite-size pieces
2 tomatoes, quartered
1 cucumber, peeled and sliced
2 chopped green onions
1/2 red pepper, cored, seeded and sliced
1 cup feta cheese, broken into chunks
1/2 cup kalamata olives Preparation: In a container or jar with a tight-fitting lid, combine red wine vinegar, minced garlic to taste, salt, pepper, fresh chopped oregano leaves and olive oil. Shake to blend thoroughly. In a large bowl, combine romaine lettuce, tomatoes, cucumber, red pepper, green onions, feta cheese and kalamata olives. Toss to mix thoroughly. Add dressing and toss, or serve salad in individual bowls with dressing served separately. Serves: 4 Chef's Note: Chef James had a great suggestion for leftover olives and garlic. Combine 1/2 cup kalamata olives, 2 tablespoons olive oil and 1 tablespoon minced garlic in a bowl and mix well. Refrigerate for a couple of hours for a great appetizer. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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