My Big Fat Greek Salad (With Homemade Croutons)

When left to his own devices, Andy will come home from the grocery store with giant pieces of meat, ice-cream, and frozen pizzas up the wazoo. (Must give him credit for going to the grocery store, doing the laundry, and many other wonderful things...) However, his lastest purchase was kind of nasty--giant stuffed pork chops filled with "stuffing". Unfortunately, I didn't recognize any of the stuffing ingredients, so I thought we better have a back-up plan. We both love Greek salads, so I came up with this Big Fat Greek Salad. The picture didn't turn out very good, but the salad turned out terrific. (Luckily, because the pork chops were in fact quite nasty!)

**I would love any tips on how to take food pictures without natural light. (With my tiny, little family camera)

Here's What You Need Salad:
6 cups romaine, chopped (Look for super green pieces!)
40z of whole feta, cut into big chunks
1 cup of tomatoes, chopped
1/2 cucumber, cut into big pieces
1/2 cup pitted kalamata olives
Croutons*

Here's What You Need Dressing:
1/8 cup extra virgin olive oil
3 TBS red wine vinegar
1-2 tsps Greek Seasoning (I use Penzeys)
Juice of 1/2 lemon

Here's What You Do:
Whisk the dressing and then toss all the salad ingredients together. (You may have some extra dressing)
 *To make the croutons: Preheat the oven to 400. Toss hearty, whole grain bread with olive oil and seasoned salt (I used Penzeys) and bake on a cookie sheet for 15 minutes, turning once.

Kid Tip:Strangely my three year old was like, "I want salad!" Well, that never happened before. He pretty much ate out everything except the lettuce. Next time I think I would put the ingredients into 1/2 a pita to make a little sandwich or serve the cucumbers with a Greek yogurt dip since salads are typically a side anyway.

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