Greek Salad

This is not your traditional Greek salad because it lacks cucumbers.  My husband and I hate them.  If they are your thing, then just add them to the recipe.  This is an adaptation of the Pioneer Woman's Greek Salad.  For our taste we toned down the olives, played up the sugar just a tad, and got rid of the cucumbers and parsley.

Ingredients:
*1 bag Romaine lettuce leaves
*4 firm Roma tomatoes, cut into 6 wedges and then cut in half width-wise
*1/2 red onion, thinly sliced
*20 pitted whole Kalamata olives, 5 of them diced very small
*6 oz. reduced-fat crumbled feta cheese
*1/4 cup good extra virgin olive oil
*2 Tablespoons red wine vinegar
*2 teaspoons sugar
*1 garlic clove, pressed or very finely minced
*1/4 teaspoon salt
*fresh ground black pepper
*1 fresh lemon, cut in half

Directions:
In a large salad bowl combine the Romaine, tomatoes, red onion, whole Kalamata olives, and almost all of the feta.  Toss.

To make the dressing:  In a liquid measuring cup, combine the olive oil, red wine vinegar, sugar, garlic, salt, and black pepper to taste.  Whisk well.  Pour over salad and toss.

Top with the remaining feta.  Squeeze both halves of the lemon over the top of the salad.