In the Kitchen: Noble House Catering's Lemon Greek Salad

For the salad:

2 cups iceberg lettuce, torn
2 cups romaine lettuce, torn
1 small red onion, sliced into thin rings
2 medium tomatoes, seeded and chopped
2 large cucumbers, peeled, sliced
1/3 cup Kalamata olives, pitted, sliced, drained

For the dressing:
1/4 cup extra virgin olive oil
2 Tbsps. lemon juice
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. black pepper
1/4 tsp. salt
1 cup feta cheese

  1. Combine all salad ingredients in a large bowl.
  2. Purèe all dressing ingredients except feta cheese in a food processor until smooth, scraping occasionally. Pour dressing over salad ingredients, toss and sprinkle with cheese