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Greek Goodness Salad

This is a delicious first course or side dish. Pair it with simple salt-and-pepper grilled lamb chops or kabobs (lamb, chicken or shrimp) with a dollop of minty yogurt alongside for a lovely dinner that takes hardly any time to prepare. With chickpeas tossed in, the salad also makes for a nice lunch.
Servings: 6
Author: Nicki Sizemore

Ingredients

  • ¼ medium red onion , very thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 large garlic clove , grated on microplane
  • ½ teaspoon dried oregano
  • Sea salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 medium fennel bulb , stalks discarded, fronds reserved
  • 1 pint cherry or grape tomatoes , quartered or halved
  • 1 medium English cucumber , halved and very thinly sliced
  • ½ cup pitted kalamata olives , halved
  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh mint
  • 4 ounces feta cheese (or to taste), crumbled

Instructions

  • Put the onion in a small bowl and cover with hot water. Let sit while assembling the rest of the ingredients (this will take the “bite” out of the onion).
  • In a small bowl or jar, combine the red wine vinegar, grated garlic, dried oregano and a pinch of salt and pepper. Let sit 5-10 minutes to let flavors meld. Add the olive oil and whisk or shake to combine. Do Ahead: The dressing can be made up to 2 days in advance. Bring to room temperature before proceeding.
  • Slice the fennel as thinly as possible using a mandoline or sharp knife. Drain and rinse the onions. In a large bowl, combine the onions, fennel, tomatoes, cucumbers, olives, parsley, mint and half of the feta. Do Ahead: The salad can be assembled a couple of hours in advance. Dampen 2-3 paper towels (squeezing out the excess moisture), and lay them on top of the salad (this will prevent it from drying out). Cover the bowl with plastic wrap and refrigerate.
  • Season the salad with salt and pepper. Whisk (or shake) the dressing to combine. Drizzle about three-quarters of the dressing over the salad. Toss to coat. Taste and add the remaining dressing if needed. Garnish the salad with the remaining feta and the fennel fronds.