Greek Salad With Pomegranate Cooler

Ingredients

• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 5 chopped pitted kalamata olives
• 1 teaspoon capers, drained and chopped
• 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1 teaspoon extra-virgin olive oil
• 4 cups torn romaine lettuce
• 1 3/4 cups green bell pepper, cut into 1/4-inch strips
• 1 medium cucumber peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
• 1 cup thinly sliced red onion
• 2 plum tomatoes, halved lengthwise and thinly sliced (1 cup)
• 1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 2 ounces crumbled feta cheese
• 4 hard-cooked eggs, quartered
• 8 (1/2-ounce) slices French bread baguette, toasted
• Pomegranate Cooler:
• 2 cups pomegranate juice
• 2 cups sparkling water, chilled
• 4 orange slices

Preparation

1. 1. Combine the first 7 ingredients (through salt) in a small bowl; add olive oil, whisking until combined. Set dressing aside.
2. 2. Place the lettuce and next 5 ingredients (through chickpeas) in a large bowl; drizzle the salad with dressing and toss. Top with cheese and 4 egg wedges. Serve the salad with toasted baguette slices.
3. 3. To make Pomegranate Cooler: Combine juice and sparkling water in a pitcher. Serve drinks over crushed ice and garnish with orange slices.