Tonja Lee William’s Greek Salad

Ingredients

• 2 hearts of romaine lettuce, washed and spun dry
• 1 red pepper, roasted, seeded, peeled, sliced into thin strips
• 1 cucumber, peeled, cut into chunks
• 1 large, red-ripe tomato, cut into chunks
• 1/2 cup black Kalamata olives, pitted
• 1/4 cup extra virgin olive oil (use a fruity green one)
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon freshly ground pepper
• 4-ounce block feta cheese

Method