Hearts of romaine lettuce, torn “no spine” and chilled

Miniature sweet bell peppers, thinly sliced

Cherub tomatoes, halved

Baby cucumbers, sliced-skin on

Red onion, thinly sliced

Pepperoncini slices

Kalamata olives, pitted

Parsley, finely chopped

Feta cheese, crumbled

Dried oregano

Lemon wedges

To present at the table: in a bowl, lightly dress the romaine with lemon oregano vinaigrette. Place on a platter. Add sweet peppers, tomatoes, cucumbers, red onion, pepperoncini and kalamatas to the bowl and lightly dress with vinaigrette. Place veggies on top of romaine. Sprinkle salad with parsley, dried oregano and feta. Garnish platter with lemon wedges. Delicious with our highmade crab cakes.