- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 large head iceberg lettuce, torn into 1-inch pieces
- 2 medium cucumbers, peeled, halved, seeded, thinly sliced
- 4 large tomatoes (1 1/4 pounds), cut into thin wedges
- 1 large red onion, sliced paper-thin
- 12 ounces feta cheese, crumbled
- 3/4 cup large round black Greek olives or other brine-cured black olives
- 1/4 cup fresh lemon juice
- Whisk oil, vinegar, garlic powder, and oregano in small bowl to blend. Season vinaigrette to taste with salt and pepper.
- Combine lettuce, cucumbers, tomatoes, onion, cheese, and olives in very large bowl. Drizzle with lemon juice and toss to combine. Add vinaigrette to salad and toss to coat.