Greek Salad

1/4 medium red onion, thinly sliced
Juice from 1 large lemon (about 1/4 cup)
2 (10-ounce) tomatoes, cut into 1-inch pieces
1 medium English or hothouse cucumber, quartered lengthwise and chopped into 1/2-inch pieces
1/2 head medium romaine lettuce, coarsely chopped
2/3 cup pitted kalamata olives, halved lengthwise
6 tablespoons Greek Vinaigrette
8 to 10 ounces sheep’s milk feta cheese, cut into 16 (1/4-inch-thick) slices
Dried oregano, for serving

Soak the onion slices in lemon juice: Combine the onion and lemon juice in a large bowl and set aside for 10 minutes. Drain and discard the liquid.

Toss the vegetables together: Add the tomato, cucumber, romaine and olives to the onion and toss gently to combine.

Toss with vinaigrette: Pour the vinaigrette over the vegetables and toss gently to coat.

Serve and finish the salad: Divide the salad among 4 salad plates. Top each plate with 4 slabs of feta and a generous sprinkling of dried oregano.

Notes
Make ahead: The vinaigrette can be made a few days in advance and stored in the refrigerator. Let come to room temperature before serving. The onion can be soaked and drained up to 1 day ahead. Cut the tomatoes just before serving because once they are refrigerated, they lose some of their flavor.

Storage: Dressed lettuce leaves will wilt and become unappealing, but since they are chopped relatively large you can pick them out and refrigerate the remaining salad for up to 2 days.

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