• 4 cups romaine lettuce torn into bite size pieces, washed and dried
• 1 cup diced cucumber
• 1 pint cherry tomatoes, washed and halved
• ¼ of a medium red onion thinly sliced
• ¾ cup Kalamata olives, pitted
• ¼ cup extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• ½ tsp dried oregano
• 1 ½ tsp brown sugar or honey
• 1 clove of garlic, minced
• sea salt and freshly ground black pepper to taste
• 1 ¼ cup crumbled feta cheese

In a large salad bowl, combine the romaine, cucumber, halved tomatoes, onion and olives. In a jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, sugar, garlic, sea salt and pepper; shake well. Drizzle over salad. Sprinkle with feta cheese; toss gently. Makes 4 servings.