Acropolis Salad

Acropolis Salad
CLONE (Horiatiki)Burlington, N. Carolina (restaurant is gone)

1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, baked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese,
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded then sliced
Romaine lettuce

Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar.
Add remaining ingredients except Romaine; toss until all ingredients are well coated. Cover and chill overnight or even a couple days.

Just before serving, cut Romaine into small sections, place a good amount in each bowl. Top with other ingredients, including some of the dressing.

Store leftover marinated vegetable mixtures in tightly covered container in refrigerator. Will keep several days.