Summer, its Salad time

Greek Italian Salad

6 tablespoons extra-virgin olive oil
3 tablespoons wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
Salt and pepper
1 romaine lettuce torn into small pieces
1 can chickpeas (garbanzo) beans
1 red bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
½ cup crumbled feta cheese
4 slices Italian Genoa salami, cut into strips
¼ cup sliced pitted kalamata olives
1¼ pounds cooked shrimp – if you wish

Whisk together the oil, vinegar, oregano, and garlic in small bowl to blend

Season dressing with salt and pepper

In large bowl, combine lettuce, chickpea/garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, sliced olives and cooked shrimp, if you wish

Pour the dressing over the lettuce toss to coat and mound salad on platter and serve.