1 small shallot, minced
3 T. red wine vinegar
1 t. dried oregano
Mix in a bowl. Let stand five minutes. Whisk in gradually:
1/3 cup extra-virgin olive oil.
For 2 salads:
1 quart washed and torn lettuces
1 cup grilled chicken, salami, turkey, or tuna
4 oz. good-quality whole feta cheese, cubed
1/2 seedless cucumber, chopped (or remove seeds from cucumber)
8 small tomatoes, sliced
1/2 small red onion, sliced (optional)
Shredded purple cabbage (optional)
1/2 red or yellow bell pepper, seeded and chopped
4 quartered artichoke hearts, drained
6 pepperoncini hot peppers
several pitted kalamata or other olives
2 T. flat-leaf parsley leaves, coarsely chopped (optional)
Coarse salt and black pepper
Arrange salad on two plates. Season with salt and freshly ground pepper.
Drizzle with dressing. Squeeze lemon juice over salad.