Greek Wedge Salad

Ingredients

• Dressing
• ½ cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ¾ teaspoon freshly ground black pepper
• ⅓ cup red wine vinegar
• Salad
• 1 head iceberg lettuce—washed, cored and quartered
• 1 pint cherry tomatoes, quartered
• ½ cucumber, thinly sliced
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• 1 cup kalamata olives
• 4 peperoncino peppers