Riff on a Greek Salad

This tasty re-imagining of the Greek classic uses French feta. Serves 4

¼ cup red wine vinegar
1 Tbs. lemon juice
1 Tbs. Dijon mustard
2 tsp. dried oregano
¼ cup Greek olive oil
3 Tbs. safflower oil
salt and pepper
8 cups hearts of romaine, torn into pieces
6 Persian cucumbers, cut into 1/3- inch slices
6 large heirloom tomatoes, cut into wedges
¾ cup pitted kalamata olives
1 medium sweet onion (Maui, Vidalia, or Walla Walla), quartered and thinly sliced
2 7-oz. packages Valbreso French feta, crumbled into big pieces

Make the dressing:

In a big jar, combine the vinegar, lemon juice, mustard, and oregano, and shake to combine. Add the 2 oils, salt, and pepper; shake again.

Assembly:

In a large shallow bowl, make a layer of the romaine, then the cucumbers, then the tomatoes, then the onions, olives, and feta. Sprinkle with salt and pepper. Drizzle dressing over salad and serve immediately.

PER SERVING: 368 CAL; 11 G PROT; 30 G TOTAL FAT (10 G SAT FAT); 117 G CARB; 50 MG CHOL; 950 MG SOD; 3 G FIBER; 11G SUGARS

Photo: Pornchai Mittongtare