1 head of iceberg lettuce, cored and roughly chopped
1 small red onion, halved and thinly sliced
1/3 cup feta cheese, crumbled
1/3 cup pitted black oil-cured olives
1/3 cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon dried Greek oregano
1 teaspoon superfine sugar
½ teaspoon kosher salt
Freshly ground black pepper

In a large serving bowl, combine iceberg lettuce, red onion, feta cheese and olives.

In a small mixing bowl, combine the oil, vinegar, oregano, sugar, and salt and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately.