Greek Salad

We had this tonight as our main dish with some toasted bread on the side, and it was fantastic!  Fresh and flavorful -- I loved it. Here's the link to the original recipe in case you'd like a beautiful photo.

1 head Romaine Lettuce, Chopped
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half (I just halved a bunch of grape tomatoes.)
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
1/2 whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped (maybe 1+Tab. chopped)
1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
1/4 teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add more salt and pepper to taste. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze lemon juice over the top.