Adapted slightly from Annie's Eats
For the dressing:
1/4 cup red wine vinegar
1-2 Tbsp. minced fresh dill
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup extra virgin olive oil
For the salad:
Sliced red onions
Sliced black olives (I used canned)
Roma Tomatoes, diced
Cucumber, peeled and thinly sliced
Crumbled feta cheese
4 Tbs. Butter
1 clove garlic, minced
2-3 c. Ciabatta or French bread, diced
Preheat oven to 350 degrees. In a medium saucepan, melt butter and then saute garlic for one minute. Add bread cubes, toss to coat, then spread on cookie sheet. Bake for 15-20 minutes, or until crispy and dry. Cool.
To make the dressing, in a small bowl, combine all the dressing ingredients. Whisk together until well combined.
To make the salad, add romaine lettuce to a salad bowl. Drizzle with the dressing and toss well to coat. Top as desired with red onions, black olives, tomatoes, cucumber, feta cheese, and croutons. Store leftover dressing in an airtight container in the refrigerator, and shake well before using again.