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1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon parsley
1 teaspoon basil
2 tomatoes, chopped
1 can (6 ounces) large pitted ripe olives
1/4 cup finely chopped onion
1 head iceberg lettuce, wash, drain and let dry
1/4 cup feta cheese
In a 3-cup glass measuring cup or bowl, combine the oil, red wine vinegar, salt, sugar, parsley and basil. Stir with a wire wisk until combined.
Add the chopped tomatoes, whole olives and chopped onion. Let set at room temperature for about 2 hours before serving.
Just before serving, cut or tear lettuce into bite-size pieces and place in large salad bowl. Pour dressing over the salad ingredients. Crumble feta cheese on top. Toss to combine and serve.