Ingredients
1/4 cup red-wine vinegar
1 teaspoon coarse salt
1/2 teaspoon dried oregano
Freshly ground pepper
1/2 cup olive oil
12 ounces romaine hearts, leaves separated
1/2 cup pitted Kalamata olives (about 2 1/2 ounces), drained
1/2 cup peperoncini, drained
1/3 cup caper berries, drained
2 medium tomatoes, cut into 1-inch wedges
2 Kirby cucumbers, halved lengthwise and cut into 1-inch pieces
1 medium red onion, halved lengthwise and crosswise, then thinly sliced
4 ounces feta cheese, crumbled
Preparation
Make the dressing: Whisk together vinegar, salt, and oregano, and season with pepper. Add oil in a slow, steady stream, whisking until emulsified.
Assemble the salad: Arrange lettuce on a platter. Scatter olives, peperoncini, caper berries, tomatoes, cucumbers, onion, and feta over top. Drizzle with dressing.
