Greek Salad

As seen on

once upon a chef

Total Time

30 Minutes

Prep Time

30 Minutes

Rating

(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

Beginner Vegetarian Dinner Dairy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

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.

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.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Greek Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

More recipes by once upon a chef