Greek Salad with Lemon Vinaigrette[1] Ingredients (salad):[2] 1 head romaine lettuce, chopped into 1-inch pieces [3]1 hothouse cucumber, peeled and sliced ¼-inch thick 1 red bell pepper, large diced 1 pint grape tomatoes, halved ½ lb. feta cheese, crumbled ½ cup kalamata olives, haved Ingredients (dressing):[4] 1/ tsp. lemon zest 2 Tbsp. freshly squeezed lemon juice ½ tsp. Dijon mustard ¼ tsp. salt 3-4 Tbsp. extra virgin olive oil Freshly ground black pepper, to taste Instructions:[5] 1. Combine all of the salad ingredients in a large bowl. 2. In a small bowl, whisk together lemon zest, lemon juice, mustard, and salt. Add 3 Tbsp. oil in a slow stream, continuously whisking until blended. Add more olive oil if desired. Season with black pepper. 3. Toss the salad in the dressing. 4. Divide into 6 bowls and let come to room temperature, about 30 minutes. Serve.[6] 5. Store leftovers in a sealed container in the refrigerator for up to 2 days.[7] ________________ [1] Title of recipe should be simple and descriptive. [2] List ingredients in order of use, starting with the most important when possible. [3] When the preparation is simple, you can include it in the ingredients list instead of the instructions. For example, how to cut vegetables. [4] Break ingredients into sections based on the different parts of the recipe. [5] Break down the various steps of the recipe in order of preparation. Make sure to include any tools needed, such as bowls and whisks, and specify the size needed if important. [6] Include instructions for plating, garnishing, and serving the dish. [7] Include instructions for storing leftovers.