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 |
2 cups pomegranate juice |
2 cups sparkling water, chilled |
4 orange slices |
