This is the most delicious salad totally fresh and wonderful tasting.
I love wedge salads. You can eat them for lunch all alone or as a side dish.
These are a great addition to any evening meal.
Even better for a dinner party.
You could even go a step further and make a wedge salad bar!
Everyone can add they're own toppings and style of salad.
To Make The Dressing
1/4 cup olive oil
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup red wine vinegar
For The Salad Wedges1 large head iceberg lettuce
2 Roma tomatoes, chopped
1 large cucumber, peeled, seeded and chopped, 1/4-inch
1 small red onion, sliced paper thin
1/2 cup Kalamata olives
1 cup crumbled feta
Mix all of the dressing ingredients in a mason jar. Cover with the lid shake well and set aside at room temperature.
Trim 1/4-inch from the bottom stem of the iceberg lettuce and discard. Cut lettuce in half, lengthwise. Cut each half in half lengthwise to create four wedges; set aside.
Place each iceberg wedge on a serving plate. Evenly add the tomatoes, cucumber, onion, and olives. Add your desired amount of dressing and top with 1/4 cup of feta.
Serve chilled or at room temperature.