For the dressing
salt to taste
6 tablespoons red wine vinegar
1 1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
2 heads medium-sized romaine lettuce, washed and chopped into 1-inch pieces
10 medium-sized tomatoes, seeded and diced
1 large cucumber, seeded and diced
2 small red onions, diced
1/4 cup pitted kalamata olives, halved (or substitute black olives in brine)
1/4 cup crumbled feta cheese
1 In a small bowl, dissolve the salt with the red wine vinegar. Add dried oregano and whisk in the extra-virgin olive oil. You can make the dressing a day ahead (just place it in a sealed plastic container in the fridge and shake well before using).
2 Toss all of the salad ingredients with the dressing. Top with crumbled feta cheese.
Tip: Pressed for time? Place half the amount of dressing at the bottom of a large serving bowl. Add all the chopped vegetables and cover with plastic wrap. Store in the refrigerator while you cook the kebabs and the potatoes. When ready to serve, remove the plastic wrap and using two large salad servers, toss the chopped veggies with the dressing. Top with crumbled feta cheese.
Photography by Ocs Alvarez | Food Styling by Melanie Jimenez | Prop Styling by Gwyn Guanzon
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