For the Salad
6 cups chopped lettuce, such as iceberg or romaine
1 8- ounce Greek Marinated Chicken Breast, sliced or chopped
2 cups Mediterranean Tomato Salad or sliced tomatoes
1 cup sliced Persian or hothouse cucumber
1/4 cup kalamata olives
1/4 cup feta cheese, broken into chunks
For the dressing
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, peeled and minced
2 teaspoons oregano
1 teaspoon sugar
1/2 teaspoon each of kosher salt and freshly ground black pepper
Add the lettuce to a large serving bowl or two individual salad bowls. Top with the sliced chicken, tomato salad, cucumber, olives, and feta cheese.
To make the dressing, add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.
Drizzle the dressing over the salad and toss to taste.