Press or finely mince the clove of garlic
In a jar with a lid, combine the olive oil, red wine vinegar, garlic, mustard, oregano, lemon juice, salt and pepper. I like my vinaigrette on the tangy side, so I used one part vinegar to two parts oil - if you like it milder, use 1 part vinegar to 3 parts oil
Put the lid on the jar and shake like crazy - be sure all the ingredients have emulsified (a fancy term for fully combined)
Chop, wash and dry the lettuce
Place the lettuce in a large bowl
Peel and chop the cucumbers - Chop the vegetable and Feta pieces approximately the same size for this salad - it looks great and balances the flavor in each serving
Seed the tomatoes - I used Roma's in this recipe because they were the best option for a MN winter - when I make this salad in the summer, I use the prettiest fresh tomatoes I can find
Chop the tomatoes
Chop the feta cheese into small squares - Any good Feta cheese will taste wonderful in this salad. I love to use a local Feta made by Singing Hills Dairy here in MN
Add the cucumbers, tomatoes, Feta and olives to the salad bowl - doesn't that look fabulous?
Give the vinaigrette a shake and add half to the salad and mix well - taste and add more as needed
Plate the salad serve. We often serve this salad with grilled or baked chicken, pork tenderloin or hamburgers - it's incredibly versatile