Ingredients
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1 cup olive oil (can reduce to 3/4 cup)
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1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
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2 -4 teaspoons dried oregano (start with 2 teaspoons)
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3 teaspoons fresh minced garlic (about 2 medium cloves)
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1 teaspoon dried basil
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2 tablespoons red wine vinegar
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1/2 teaspoon salt (or to taste)
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1 teaspoon sugar
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1/2 teaspoon fresh ground black pepper (or to taste)
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1 large romaine lettuce, chopped (or use 2 small)
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2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
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1 red onion, cut in slices
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1 green bell pepper (seeded and cut into rings or sliced)
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1 English cucumber (peeled, seeded and chopped)
Instructions
- For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
- Season with black pepper.
- Chill in fridge for a couple of hours before using to blend flavors.
- Place the salad ingredients in a large bowl.
- Pour dressing over; toss to combine.
- If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).