Greek Salad Recipe

Who doesn't love a bountiful Greek salad with lots of briny kalamata olives and yummy feta cheese?  Assuming you didn't answer "me" to the aforementioned question, enjoy the recipe below.

Prep Time: 15 minutes
Serves: 2

Salad
2 chicken breasts, pounded thinly and grilled (pepper and oo first, I skip the salt because of the olives and feta)
2 heads of romaine lettuce, rinsed and chopped
1/2 cup of pitted kalamata olives, halved lengthwise
1 tomato, sliced into large wedges
1/4 cup (okay fine, a 1/2 cup) of crumbled feta cheese
1/2 of an English cucumber, sliced into little chunks (English cucumbers are longer than regular cucumbers and are typically more expensive though they are often on-sale at my local grocery store.  They are not as bitter as regular cucumbers because their seeds are smaller and less plentiful).
2 slices of grilled pita

Dressing 
2 small cloves of crushed fresh garlic
1-2 tablespoons of mayo (this makes it creamy so add based on how you want the consistency to be)
3 tablespoons of red wine vinegar
1/4 cup olive oil
1/4 cup fresh lemon juice (Typically, you can get about 4 tablespoons [which is the same amount as 1/4 cup] of juice from one lemon.  If you haven't squeezed this amount, put it in the microwave for 15 seconds.  The heat will help you squeeze more.)
pepper (I don't add salt because there is plenty in the feta and olives)

You can put all of this in a clean, empty jelly jar and shake it up.  It should be good for a few days if kept in the fridge.