For the Salad

4 cups chopped romaine or crisp lettuce

1 large cucumber, sliced

1½ cups cherry tomatoes, halved

½ red onion, thinly sliced

½ green bell pepper, sliced

½ cup Kalamata olives, pitted

¾ cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

1 tablespoon fresh oregano, optional

For the Dressing

¼ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 teaspoon dried oregano

1 small garlic clove, minced

½ teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

Prepare the vegetables: Wash and dry all vegetables thoroughly. Chop the lettuce, slice the cucumber, halve the tomatoes, and thinly slice the red onion and bell pepper.

Combine the salad: Add the lettuce, cucumber, tomatoes, red onion, bell pepper, and Kalamata olives to a large bowl. Sprinkle the feta cheese, parsley, and fresh oregano over the top.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic, Dijon mustard, salt, and black pepper until smooth and well combined.

Dress the salad: Pour the dressing over the vegetables just before serving. Gently toss everything together so the vegetables are evenly coated without breaking apart the feta.

Serve: Let the salad rest for 5 minutes to allow the flavors to blend. Serve immediately with warm pita, grilled chicken, baked fish, or your favorite Mediterranean meal