Big Greek Salad

Ingredients

• 0.5 cup caperberries 
• 1 cup cherry tomatoes halved
• 1 small cucumber chopped
• 0.5 cup kalamata olives 
• 6 servings kosher salt and pepper freshly ground
• 1 tablespoon juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 0.5 teaspoon oregano dried
• 0.5 cup peppadew peppers chopped
• 0.5  onion red thinly sliced
• 2 tablespoons red wine vinegar 
• 1 large head romaine lettuce chopped

Equipment

• bowl
• whisk

Directions

1. Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth.
2. Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss. Season with salt and pepper.
3. Photograph by Anna Williams