2 heads of romaine salad, sliced thinly
1 English cucumber, peeled, halved then sliced
2 ripe tomatoes, sliced into wedges
1/2 cup of pitted Kalamata olives
1/2 red onion, sliced thinly
3 peaches, sliced
1 cup of sheep or goat’s milk feta cheese

3 tablespoons extra virgin olive oil
1/4 cup of apple cider vingear
Juice of 1 lemon
2 tablespoons of dried oregano
Sea salt / Black pepper to taste

In a large bowl, add romaine. Arrange along the perimeter all the vegetables and in the center add crumbled feta cheese. Garnish with fresh dill. Dress salad then serve immediately.