Classic Greek Salad
Soaking sliced red onion in red wine vinegar tempers its pungent bite before adding the remaining components of this zesty, refreshing salad.
Serves
4
Prep time 15 minutes
Ingredients
1/2 medium red onion, thinly sliced (about 1 cup)
3 Tbsp. red wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tsp. dried oregano, plus more for garnish
3/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper
4 medium or 3 large roma tomatoes, each cored and cut into wedges
1/2 English cucumber, sliced into 1/4-inch-thick half moons
16 Del Monte® Pitted Whole Greek Kalamata Olives, drained
4 slabs (each cut 1/2 inch thick) Greek feta cheese from an 8 oz. block in brine
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Directions
In a large bowl, combine onion slices and vinegar; let sit for 10 minutes. Add olive oil, oregano, salt and pepper and stir until well combined.
Add tomatoes, cucumber and olives; toss gently until vinaigrette coats each ingredient.
Divide salad among four serving plates and top each with a feta slab. Drizzle feta with additional olive oil and lightly sprinkle with additional oregano.
VARIATION: For Greek Green Salad, prepare as recipe directs except, increase vinegar to 4 Tbsp., olive oil to 6 Tbsp., and salt to 1 1/4 tsp. Add 1 head romaine lettuce, chopped and 1 red, orange or yellow bell pepper (cored, seeded and thinly sliced into rings) along with the tomatoes, cucumber and olives.