Greek Salad | dwadson.com

Ingredients

• 2 tsp. fresh lemon juice
• 2 tsp. red-wine vinegar
• 2 Tbs. extra-virgin olive oil
• 1/4 tsp. dried oregano, crushed
• Kosher salt and freshly ground black pepper
• 1 large ripe tomato (about 9 oz.), cut into chunks
• 1/2 cucumber, peeled and cut into large dice
• 1/4 medium red onion, thinly sliced
• 8 to 10 large leaves from a heart of romaine lettuce
• 16 to 20 large mint leaves (from about 4 sprigs)
• 5 oz. feta cheese, cut into 3/4- to 1-inch cubes
• 3 oz. black olives, such as kalamata (about 1/2 cup)