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Greek Salad with Pickled Onions
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Greek Salad with Pickled Onions

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Side Dish, Salad
Cuisine: Mediterranean, American

Ingredients

For the salad
  • 20 cherry tomato
  • 8 cucumber mini
  • 2 Sweet Bell Pepper small
  • 150 g feta cheese block
  • 1 chickpeas 540 ml or 9 oz, canned, rinsed
  • parsley add as much as you like, chopped leaves
For the Dressing
  • 2 tbsp cider vinegar or red wine vinegar
  • 5 tbsp extra virgin olive oil
  • 1 garlic minced or grated, clove
  • 1 tsp oregano dried
  • 1/2 tsp Dijon mustard
  • salt to taste
For the Pickled Onion
  • 1 red onion finely sliced, small
  • 3/4 cup red wine vinegar or cider vinegar
  • 2 tsp white sugar
  • 1 tsp salt

Instructions

    Cup of Yum
  1. Quick Pickled Onion: Slice the red onions thinly. Combine the onion slices with pickling ingredients in a bowl and let sit for 30 minutes until the onions soften. Drain before using. (You can work on chopping and prepping the rest of the salad, while you wait for the onions)
  2. Shake the Dressing: In a jar, combine the dressing ingredients and shake well until mixed.
  3. Assemble the Salad: In a large bowl, combine the chopped tomatoes, cucumbers, drained and rinsed chickpeas, chopped bell peppers. and drained pickled onions.
  4. Dress and Serve: Pour the dressing over the salad and toss everything together well. Transfer to a serving plate, crumble feta cheese on top, and serve immediately.