Sometimes you really need a good salad. I remember in college how the fruits and veggies in the dorm were sort of sub-par. The town where college happened to be didn't have the freshest produce- not being a "big city" type of place.
It's amazing how much I appreciated having good fruits and vegetables when I was at home during breaks. It was the same thing with leftovers- in school "leftovers" weren't all that enticing. During college and beyond my opinion of leftovers had changed.
I truly prefer fresh made dressings (especially vinaigrettes) to bottled because you control what's in the dressing. Besides, it's so tasty and it doesn't take much extra time at all.
3 T red wine vinegar
1 1/2 t fresh lemon juice
2 t minced fresh oregano (or 1 t dried)
1 clove garlic, minced
1/2 t salt
pepper to taste
6 T extra virgin olive oil
Whisk everything but olive oil together in small bowl. Slowly drizzle in olive oil while whisking to incorporate.
I use dried oregano, and I like to let the dressing sit at room temperature at least an hour so that the oregano and garlic have a little time to infuse. Just make sure to re-whisk before tossing with lettuce.
To assemble the salad you can use whatever sounds good to you. I like to toss the lettuce with dressing in a large bowl and then sprinkle everything else on top of individual plated salads.
The dressing will coat about 2 large chopped hearts of romaine (or to taste), enough for 4 large lunch-sized salads.
Here's my list of things I think are good for a Greek salad:
Chopped and washed romaine letuce
Cherry tomatoes (I like to cut them in half so they don't roll around on the plate)
Cucumber (if a little bitter, you can scoop out the seeds)
Green onions (you can use red if you like, but I prefer these because they're not as strong)
It's great served with pita bread warmed in the oven so it's a little toasty in the outside.