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Greek salad

Greek salad

By Alexander Ferreira
0’ Prep time
0’ Cook time
0’ Total time
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.
Alexander Ferreira 0 Followers

Step by Step

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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.
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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.
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Step 3

Assemble the salad: To the dressing, add the cucumber, peppers, tomatoes, olives, and dill.
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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.

Ingredient

  • (2-lb) salmon filet, pin bones and skin removed
    (2-lb) salmon filet, pin bones and skin removed
    60 one
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