GREEK SALAD WITH FETA CRUMBLES

4 cups lettuce or combination of lettuce, spinach and arugula

1 cucumber, unpeeled, seeded and sliced 1/4 inch thick

1 red or  yellow bell pepper sliced very thin in strips 

2 large tomatoes sliced thick and quartered

1/2 cup Kalamata olives pitted preferred

1 cup crumbled Feta cheese

8 or 10 pepperoncini (optional)

sliced beets (optional)

FOR THE VINAIGRETTE:

2 cloves garlic minced 

1 tsp. Dijon mustard

1/8 cup good quality red wine vinegar

3 - 4 Tbsp. freshly squeezed lemon juice

1 tsp. salt

1/8 tsp pepper

1/2 cup olive oil (I use Greek olive oil)

2 tsp. dried oregano

METHOD:

Place all salad ingredients in a large bowl.

For the vinaigrette: whisk together all ingredients except olive oil and oregano. When mixed well, add the olive oil and whisk again til emulsified. Sprinkle oregano over the salad. Serve immediately.