Kittencal's Famous Greek Salad

Be prepared for the best Greek salad on the planet. But plan ahead because the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of page. 

1 large romaine lettuce, chopped (or use 2 small)
2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded and cut into rings or sliced) (optional)
1/2 lb feta cheese, crumbled (or to taste)
1 cup Kalamata olive

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).

Greek Feta Salad Dressing
Plan ahead this dressing has a 24 hour chilling time to blend the flavors, don't even think about serving this right away. This must be made on a food processor for the feta to combine properly --- the success of this dressing will highly depend on the quality of olive oil, oregano and feta cheese that you use I recommend purchasing those ingredients in a Greek grocery store.

1 cup olive oil 
Juice of 1 extra large, or 2 smaller lemons
2 tablespoons red wine vinegar
1 tablespoon dried oregano (rubbed between fingers to release the flavors)
2 teaspoons dried basil (rubbed between fingers to release the flavors)
1 1/2 teaspoons Dijon mustard
2 garlic cloves, minced
3/4 teaspoon white salt
1/2 teaspoon fresh ground black pepper (can use more)
1 teaspoon sugar
1/4-1/3 cup coarsely crumbled feta cheese
Optional addition, ¼ cup Parmesan cheese

In a food processor combine the first 10 ingredients; process for about 10 seconds.
Add in the feta cheese and continue to process until the cheese has combined (this may take about 12-15 seconds). Place in a glass jar with a tight-fitting lid and refrigerate for 24 hours. Shake well before using.