For the salad
1 head of organic butter lettuce, chopped into small pieces
1 pint cherry or grape tomatoes, rinsed and halved
3 Persian cucumbers, unpeeled and sliced or 1 English cucumber, unpeeled, seeded, & diced
1/2 red onion, thinly sliced into half moons
1 red bell pepper, seeded & large diced
6 oz block feta (Sheep's & Goat Milk), cut into cubes
1/2 cup kalamata olives, pitted & halved
For the dressing
1/4 cup cold-pressed extra virgin olive oil (any high quality olive oil)
1/4 cup red wine vinegar
2 garlic cloves, minced
1-2 tbsp fresh basil, chopped (fresh parsley also works)
1 tsp dried oregano
1/2 sea salt
1/4 tsp cracked pepper
1) In a large serving dish or bowl add lettuce, tomatoes, cucumber, bell pepper, half the cheese and olives and gently toss to combine.
2) In a small mixing bowl whisk together the dressing ingredients. Taste dressing and adjust to desired flavor, but remember the feta and olives will add more saltiness to the salad. Drizzle the dressing over the salad immediately prior to serving and toss to coat evenly.
3) Artfully top the salad with remaining half of the feta cheese and olives.