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Ingredients

• 1 head Romaine lettuce, torn
• 3 cups Pepperoncini, sliced
• 1 cups Kalamata olives
• 1/3 cups Red onion, thinly sliced
• 1 each Cucumber, peeled and sliced
• 1/2cup Green bell pepper, seeded and sliced
• 1 cup Red Bryan or grape tomatoes
• 1/2 cup Feta cheese
• Salt and pepper to taste

Red Wine Vinaigrette

• 1/4 cup Red wine vinegar
• 2/3 cup Olive oil
• Salt and pepper to taste

Method
Prepare Red Wine Vinaigrette by combining red wine vinegar and olive oil. Season with salt and fresh ground black pepper. Mix well and reserve. In a large mixing bowl combine romaine lettuce, pepperoncini, Kalamata olives, red onion, cucumber, bell pepper, tomatoes and feta cheese. Whisk Red Wine Vinaigrette well and add approximately 1/2 to salad. Season salad with salt and fresh ground black pepper. Toss until salad ingredients are evenly coated adding more dressing if necessary. Serve immediately. Reserve remaining Red Wine Vinaigrette.

Chef Larry's Notes
Iceberg lettuce may be substituted for Romaine in this recipe.

Makes 4 Servings