Ingredients vegetarian 4 servings

• 1 small bag green romaine lettuce hearts or one fresh romaine
• 1 English cucumber, sliced thinly with grater
• 1 cup chopped kalamata/black or green olives
• ½ medium red onion, diced vertically
• ½ cup crumbled feta cheese
• 3 firm tomatoes sliced in bite size
• 1 cup baby artichokes in can
• 1 tbsp capers
• 2 tbsp fresh lemon juice
• 1/3 cup extra virgin olive oil
• ½ cup red wine vinaigrette
• 1 tbsp minced garlic
• 3/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 tbsp chopped fresh parsley leaves
• 1 tbsp Herbes de Provence or Greek seasoning
• 1 pita bread cut them diagonally.

Directions

1. Take a small bowl and a whisk for mixing dressing for salad.
2. Add Olive oil and salt and pepper.
3. Mix together and add vinegar and lemon juice slowly keeps on stirring while adding, so that it mixes well.
4. In a large bowl for tossing salad add all the salad ingredients.
5. Chop the romaine, and add to salad bowl.
6. Toss in the cucumber, olives, tomatoes, artichokes and red onion and set aside.
7. Now Add Feta cheese, capers and greek seasoning or herbes de provence and toss well.
8. Pour dressing we prepared earlier over salad and toss well to combine.
9. Serve in individual bowls and serve the chilled salad with some crumbled feta cheese and chopped parsley on top and some pita bread.

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