Greek Salad

I know, you don't really need a recipe for a salad.  But this one was very good.  The dressing was awesome, and super simple.  My team hosted a championship diving meet at our pool this past Wednesday, so when I came home late, Joel had this waiting for me.  It was the perfect, light dinner to have at 9pm!  The recipe came from our favorite cookbook, Moosewood Restaurant Simple Suppers.

4 cups Romaine Lettuce, sliced/torn
1 Cucumber, peeled and sliced
2 Tomatoes, cut into wedges
1/2 Red or Vidalia Onion, thinly sliced
12 (or so) Kalamata Olives
1/2 cup Feta Cheese, crumbled

For the Dressing:
1/3 cup Olive Oil
3 tablespoons Red Wine Vinegar
1/2 teaspoon Salt
1/4 teaspoon Dried Oregano
Pinch of Black Pepper

Fill a serving bowl or platter with the romaine.  Arrange the cucumbers, tomatoes, onion, olives, and feta on top.  Whisk together the dressing ingredients and pour over the salad.  We served this with a wedge of pita bread.