Ingredients:

Dressing:
• 4 Tbs. Olive Oil
• 2 Tbs. Fresh Lemon Juice
• 2 Tbs. red wine vinegar
• 1/2 tea. chopped garlic
• 1 tea. chopped fresh basil
• 1 Tbsp anchovy paste

Salad:
• 1 head romaine, chopped
• 1 each european or hothouse cucumber
• 30 each assorted olives such as calamata, niquoise, queen, etc.
• 2 each roma tomatoes, cut into 8 wedges
• 3 each green onion, chopped
• 8 oz feta cheese, herbed or plain, chopped

Instructions and Comments:

In a blender add the garlic, anchovy paste, basil, lemon juice, and vinegar. Blend the ingredients on high unitl the mix becomes a bit pasty. Reduce the speed to medium and slowly add the olive oil. This will emulsify the dressing.
Peel, seed and dice the cucumber and combine with the rest of the ingredients in a large mixing bowl. Toss the salad with the dressing and season to taste with kosher salt and freshly ground black pepper. Portion onto salad plates. Enjoy!
For a more elegant presentation, dress the romaine and cucumber only and arrange the vegetables and olives around the plate.