Ingredients:

  • 6 cups chopped Romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, sliced into half-moons
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup pitted Kalamata olives, sliced
  • 1/4 cup pickled pepperoncini, sliced
  • 1/2 cup shaved Parmesan or crumbled Feta cheese
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp honey

Instructions:

  1. Wash and dry the romaine lettuce thoroughly. Chop the romaine into bite-sized pieces and slice the cucumbers, onions, and pepperoncini into uniform sizes.
  2. Place the chopped lettuce, tomatoes, cucumbers, onions, pepperoncini, and cheese into a large mixing bowl.
  3. In a mason jar or small bowl, combine the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, pepper, and honey.
  4. Shake the jar vigorously for 30 seconds or whisk until the dressing is emulsified and appears cloudy and opaque.
  5. Drizzle the dressing over the vegetables just before serving and gently fold with tongs until leaves are lightly coated.