This simple salad goes with many dishes. Or add some or all of the extras we suggest and make a meal of it.

　　

Ingredients

serves 2 to 4

　　4 cups sliced romaine lettuce

　　1 cucumber, peeled and sliced

　　2 tomatoes, cut into wedges

　　1/2 red or Vidalia onion, thinly sliced

　　About 12 kalamata olives

　　1/2 cup crumbled feta cheese

　　

Dressing

1/3 cup olive oil (extra-virgin is nice)

　　3 tablespoons red wine vinegar

　　1/2 teaspoon salt

　　1/4 teaspoon dried oregano

　　Pinch of black pepper

　　

Step 1

Fill a serving bowl or platter with the romaine. Arrange the cucumbers, tomatoes, onion, olives, and feta on top. Whisk together the dressing ingredients and pour over the salad.

　　

Serving & menu ideas

Step 2

Instead of making the dressing, just sprinkle the oregano directly on the salad and have cruets of olive oil and vinegar and salt-and-pepper shakers on the table. This is a great side salad for Greek Frittata (page 78), Seared Scallops (page 169), or Pine Nut–Crusted Fish (page 161). To transform it into a satisfying one-dish meal, add stuffed grape leaves, chickpeas or butter beans, and/or artichoke hearts. Or serve with Herbed Hummus (page 253) and warm pita bread.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.