Iceberg Lettuce Salad

Ingredients:

1 head iceberg lettuce, chopped

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1/2 cup cucumber, sliced

1/3 cup feta cheese, crumbled

2 tablespoons fresh parsley, chopped

3 tablespoons olive oil

1 tablespoon red wine vinegar

1/2 teaspoon dried oregano

Salt and black pepper, to taste

Instructions:

Rinse the iceberg lettuce thoroughly under cold water,

drain well, and chop into crisp bite-sized pieces. Place it

in a large serving bowl.

Scatter the cherry tomatoes evenly over the lettuce,

letting their natural juices add freshness and color.

Add the red onion slices and cucumber on top,

distributing them so every bite has a little crunch and

sharpness.

Sprinkle the feta cheese generously across the salad,

allowing the crumbles to fall into the layers.

Dust the fresh parsley over everything for a bright,

herbaceous finish.

In a small bowl, whisk together the olive oil, red wine

vinegar, dried oregano, salt, and black pepper until the

dressing is well blended and slightly emulsified.

Drizzle the dressing evenly over the salad just before

serving, then gently toss to coat without bruising the

lettuce.

Serve immediately while the iceberg lettuce is cold and

crisp for the best texture and flavor.