Heirloom Tomato Greek Salad - cooking recipe

Ingredients

Dressing
3 tablespoons red wine vinegar
2 anchovy fillets, minced
1 garlic clove, crushed in a garlic press
2 tablespoons fresh oregano, chopped
2 tablespoons kalamata olives, finely chopped
1/4 teaspoon fresh ground black pepper
1/3 cup extra virgin olive oil
Salad
2 1/2 lbs heirloom tomatoes, cut into large dice (mixed colors)
4 kirby cucumbers, sliced thin
1 small red onion, sliced thin
12 ounces pepperoncini peppers, drained
1 cup feta cheese, crumbled
2 heads romaine lettuce (baby romaine) or 2 heads bibb lettuce, separated into leaves

Preparation

Combine dressing ingredients in a clean glass jar with a tight fitting lid; shake to combine and set aside.
Place salad ingredients into a large serving bowl or individual bowls or plates; drizzle with dressing and serve remainder of dressing on the side.