Non meat centered salad and a great light dinner entree. I use lettuce in place of some of the tomatoes, which is personal preference.

Ingredients:
1 small red onion, halved and thinly sliced
kosher salt
Dressing:

• 2 fresh garlic cloves, minced then crushed
• 1⁄4teaspoon  salt (optional)
• 1 1⁄2teaspoons  Dijon mustard (Grey poupon)
• 1⁄2cup  extra virgin olive oil
• 2 tablespoons  fresh lemon juice(not bottled)
• 1⁄2teaspoon  sugar
• 5 tablespoons  red wine vinegar
• 1⁄2teaspoon  basil leaves (optional)
• 1⁄4teaspoon  oregano leaves(optional)

12 to 14 small vine ripened tomatoes quartered
Bag of romaine lettuce
1 cup kalamata olives, halved and pitted
5 Persian cucumbers
1 4 ounce block of Greek feta cheese
Preparation
1. Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
2. Combine all ingredients in a food processor for dressing and process until emulsified.
3. Place lettuce in a large bowl. Halve the cucumbers lengthwise and slice crosswise about 1/2 inch think; add to bowl with the tomatoes. Drain the red onion, add to the bowl and toss.
4. Crumble the feta over the salad and drizzle with more olive oil and season with fresh ground pepper.