Salad

• 4 cups romaine lettuce
• 2 egg thinly sliced, hard boiled
• 2 cups artichoke hearts I used frozen that I thawed, marinated may be substituted
• 1 cup red peppers drained, marinated roasted
• ¾ cup cucumber diced into small pieces, English
• ¾ cup feta cheese crumbled or diced small
• ½ cup kalamata olives black olives may be substituted
• basil for garnishing, about 2 tablespoons, fresh

Mediterranean Salad Dressing

• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar balsamic vinegar may be substituted for more of a pop
• 1 tablespoon honey or to taste
• ½ teaspoon oregano dried
• ½ teaspoon basil dried
• ½ teaspoon dill dried
• ½ teaspoon kosher salt or to taste
• ½ teaspoon black pepper or to taste, freshly ground