Greek Salad
Total Time
30 Minutes
Prep Time
30 Minutes
Rating
4.96 out of 5 stars
(28)
Ingredients
4-6 servings
- ½ medium red onion, halved and thinly sliced
- ¼ cup red wine vinegar
- ¼ cup cold water
- ¼ cup + 2 tablespoons red wine vinegar
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon honey
- 1 clove garlic, minced
- ¾ teaspoon dried oregano
- ½ cup extra-virgin olive oil
- 1 English or hothouse cucumber, seeded, cut into ¾-inch chunks
- 2 bell peppers (red, yellow, or orange), cut into ¾-inch chunks
- 1 pint cherry or grape tomatoes, halved
- ¾ cup Kalamata olives
- 3 tablespoons fresh chopped dill
- 8 oz feta cheese, diced
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Preparation
Step 1
Place the red onions in a small bowl. Cover with the vinegar and water; let sit for 15 minutes while you prepare the rest of the salad.
Step 2
In a bowl large enough to hold the salad, whisk together the vinegar, salt, pepper, honey, garlic, and oregano. Whisking vigorously, slowly pour in the olive oil to form an emulsion.
Step 3
To the dressing, add the cucumber, peppers, tomatoes, olives, and dill.
Step 4
Drain the red onions and add them to the salad along with the feta. Toss to combine, then taste and adjust seasoning, if necessary. Serve or refrigerate for up to 3 hours. Let the salad sit out at room temperature for about 30 minutes before serving.
Step 5
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Chef's notes
Quick-pickle the red onions in a blend of red wine vinegar and water to tame their sharpness and add a delicious pickled crunch.
Add fresh dill for a lovely herby flavor.
