Chopped Greek-American Salad with Pepperoncini

• 1 head Romaine lettuce, crisp and fresh
• 2 medium Tomato, ripe but firm
• 1 medium Cucumber, firm
• 1 small Red onion
• 60 g Pickled banana peppers, drained
• 60 g Black Kalamata pitted olives, drained
• 100 g Feta cheese
• 3 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Dried oregano

1. Trim the romaine and chop it into bite-sized pieces, then add to a large bowl. Dice the tomatoes and cucumber, and finely slice the red onion. Add them to the bowl.
2. Roughly chop the pickled banana peppers and add them to the salad with the olives. Crumble in the feta cheese.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar and dried oregano until combined. Pour over the salad and toss well until everything is evenly coated. Taste and adjust with a little more vinegar if you like it sharper.

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