Ingredients
Dressing
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground mustard powder
- 1 teaspoon sugar
- 2 cloves garlic, minced
- Salt and pepper, to taste
Salad
- 1 large head romaine lettuce, rinsed, dried, and torn into bite-size pieces
- 1 cup grape tomatoes, halved lengthwise
- 1/2 small red onion, very thinly sliced
- 1/2 cup pitted kalamata olives
- 1/2 cup crumbled feta cheese
- 6-8 whole pepperoncini peppers
Instructions
- Prepare the Dressing: In a small bowl, combine red wine vinegar, olive oil, dried basil, dried oregano, ground mustard powder, sugar, minced garlic, salt, and pepper. Whisk thoroughly until all ingredients are well blended and the dressing is emulsified. Set aside to let flavors meld.
- Assemble the Salad: In a large bowl, toss the torn romaine lettuce, halved grape tomatoes, thinly sliced red onion, kalamata olives, and crumbled feta cheese together. Ensure the ingredients are evenly mixed for balanced flavor in every bite.
- Toss with Dressing: Pour your preferred amount of the prepared dressing over the salad mixture. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Garnish and Serve: Add 6-8 whole pepperoncini peppers to garnish the salad. Serve immediately to enjoy fresh and vibrant flavors.
Notes
- For best results, use fresh romaine lettuce and rinse thoroughly to remove any grit.
- You can adjust the amount of garlic and herbs in the dressing to suit your taste preference.
- If you prefer a less tangy dressing, reduce the amount of vinegar slightly.
- Substitute kalamata olives with black olives if desired.
- This salad is best served fresh, but you can store leftovers covered in the refrigerator for up to one day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian