INGREDIENTS
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1/4 medium red onion, thinly sliced
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1 medium English or hothouse cucumber, quartered lengthwise and chopped into 1/2-inch pieces
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1/2 head medium romaine lettuce, coarsely chopped
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2/3 cup pitted kalamata olives, halved lengthwise
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6 tablespoons Greek Vinaigrette
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8 to 10 ounces sheep's milk feta cheese, cut into 16 (1/4-inch-thick) slices