Greek Salad

Sometimes it is 6:00 on a Monday and you are starved out of your mind, and then it becomes the perfect time to make an enormous salad, which we did. We decided to go Greek because we are still on a veg kick after watching Fast Food Nation (see it) on Saturday night, and also because duh Greek salad is the best.

We wanted to make it special though, and Cooks Illustrated provided some great tips, such as marinating the cucumbers in the dressing and adding lemon. This meal was extremely low-budget and low-cal -- the cost maybe totaled $16 for everything. Top it off with a frozen fudgesicle for dessert (dunked in peanut butter if you can handle it) and you're set.

Romaine lettuce
1 bell pepper
1 cucumber
1 red onion
1 tomato
1/4 cup kalamata olives
1/4 cup mint leaves (ooo! the theme!)

6 tbsp olive oil
3 tbsp red wine vinegar
1 lemon
2 tbsp oregano

Mix together dressing ingredients (using the juice of the lemon and salt and pepper to taste). Add the chopped cucumber and onion to dressing to let it marinate while you prepare the rest of the salad. We roasted the red pepper (check out how in this recipe if you feel like 15 extra minutes), but you can just chop it up with the tomato and olives, and add everything to a bed of lettuce and mint Sprinkle feta, add cucumber/onion, dress it.