Greek Salad

1 head Romaine Lettuce, chopped
4 ripe Tomatos, cut into six wedges each, then cut each wedge in half
1 large cucumber, peeled, cut into fourths lengthwise, then diced
1/2 red onion, sliced very thin
30 whole pitted Kalamata Olives, cut in half lengthwise
6 oz crumbled Feta Cheese
Fresh Parsley, roughly chopped
1/4 c Olive Oil
2 T Red Wine Vinegar
1 tsp sugar (or more to taste)
1 clove Garlic, minced
6 whole Kalamata Olives, chopped fine (for dressing)
1/4 tsp salt
Freshly ground Black Pepper
1 whole Lemon, for squeezing

 *Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
*Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl.  Whisk together until combined.  Taste and adjust seasonings.
*Pour dressing over salad ingredients, then add salt and pepper.  Toss with tongs or clean hands.  Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Servings: 8

*photo coming soon from Roxanne*