Ingredients

• 8 cups salad mix
• 1 cup sliced cucumber
• 1/2 cup thinly sliced red onion
• 8 ounces feta cheese, coarsely crumbled
• 2 plum tomatoes, cored and quartered
• 4 ounces kalamata olives (about a heaping cup) (may use any Greek or Italian marinated olives)
• 8 pepperoncini, plus more to taste
• Greek Salad Dressing, recipe follows
• 1/4 cup red wine vinegar
• 1/8 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon fine salt, plus more as needed
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper or dash of cayenne, optional
• 1 small clove garlic
• 1/3 cup extra-virgin olive oil
• 1/2 cup canola oil
• 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning

Instructions

1. Arrange the salad mix among 4 bowls, piling it high. Top each with the cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini over each salad. Drizzle each salad with 2 tablespoons of Greek dressing.
2. In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.
3. Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator.