Greek Salad with Fennel

Course Appetizers

Ingredients in this Recipe

1 tablespoon red wine vinegar
1 teaspoon salt, plus more to taste
1/2 large fennel bulb, with fronds
1/2 small red onion
1/4 cup green olives, sliced
1/4 cup Kalamata olives, whole
1/4 cup olive oil
1/4 pound Greek feta
6 cups roughly chopped Romaine (2/3 small head)
Freshly ground black pepper
Juice of 1 small lemon

Recipe Preparation

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