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Recipe courtesy Dave Lieberman.
1 head iceberg lettuce, cored and roughly chopped
1 small red onion, halved and thinly sliced
1/3 cup good quality feta cheese, crumbled
1/3 cup pitted black oil-cured Moroccan olives (I used Kalamata)
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon dried Greek oregano
1 teaspoon superfine sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
In a large serving bowl, combine iceberg lettuce, red onion, feta and olives. In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately.