For the Salad
8 cups lettuce
3 plum tomatoes, cut in wedges
1 English cucumber, sliced or 1 regular cucumber, peeled, seeded and sliced
1 small red onion, thinly sliced
1 green, yellow or red bell pepper (seeded and cut into rings or sliced)
3/4 cup cannellini beans
3/4 cup tiny potatoes cooked till tender and cooled (if you don't have tiny potatoes just diced up a large potato and cook till tender, it just won't be as cute) :)
3/4 cup Feta cheese, crumbled (or to taste)
1/4 cup Kalamata olives, halved
For the Salad Dressing
1/2 cup olive oil
1/4 cup canola oil
2-3 tablespoons fresh lemon juice
3 teaspoons dried oregano
3 teaspoons fresh minced garlic
1 teaspoon dried basil
1 teaspoon fresh mint leaves, chopped
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
the mint leaves are optional but they add a delicious, unique, authentic
flavor to the dressing, not minty at all!
1. Place all salad dressing ingredient in a glass jar. Cover and shake well.
2. Chill in fridge for a couple of hours before using to blend flavors.
3. Place the salad ingredients in a large bowl. Pour dressing over to coat lightly; toss to combine.
