Greek salad

By Svetlana Sidorova

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320 Calories

4 Serving

Summary

This is the greek salad you’ll crave on repeat—crisp veggies, briny feta and olives, and a few smart twists that take it up a notch. it’s quick to throw together and pairs perfectly with grilled meats, seafood, or mediterranean mains.

Svetlana Sidorova 0 Followers

Step by Step

Step 1

Make the pickled onions: 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

Make the dressing: 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

Assemble the salad: 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.