Yield: 2 large salads.
For the salad:
4 cups Romaine lettuce, chopped
½ red onion, thinly sliced
6 cherry tomatoes, halved
6 pepperoncini peppers
8 Kalamata olives, pitted
1 English cucumber, cut in half lengthwise and sliced
½ cup feta cheese, torn into chunks
½ cup large croutons
For the vinaigrette:
¼ cup red wine vinegar
1 tablespoon granulated sugar
1 teaspoon dried oregano
2 ounces feta cheese
½ teaspoon garlic powder
2 anchovies or 1 teaspoon anchovy paste
½ cup extra virgin olive oil
Salt and freshly cracked black pepper to taste
For the vinaigrette: In a blender on high speed, combine all ingredients for 10 to 20 seconds. Taste and add salt or pepper if needed.
For the salad: Pat dry lettuce with paper towels. Place lettuce in a large mixing bowl. Drizzle ¼ cup vinaigrette over lettuce and massage into lettuce with hands.
Place tossed lettuce in salad bowls or on dinner plates. Arrange sliced onion, tomatoes, peppers, olives, and cucumbers around lettuce. Top with croutons. Save extra vinaigrette to add to salads, pasta salad, or for dipping bread in.
North Carolina is known for many things, but nothing more important this week than the qualities of endurance, resilience, and hope.
By day, this adventure park in the Triad is a fall festival to die for. By night, the undead come alive for Halloween tricks. Welcome to one man’s vision of year-round merrymaking.
North Carolina’s border dances across the mountains as it traces four different states. Life here can be more remote, but good neighbors are never far away.
The Blue Ridge Parkway stands out among America’s national parks: Unfurling across six Appalachian mountain chains, it connects dozens of rural communities and binds together generations of families through shared memories.
