Greek Salad

Greek Salad

Ingredients

    • 1 large sweet onion, thickly sliced
    • Extra-virgin olive oil
    • Coarse salt and cracked black pepper
    • 1 large head iceberg lettuce, very thinly sliced
    • 1 1/2 pounds whole trimmed bulbs of fennel, sliced crosswise paper-thin
    • Roasted Bell Peppers, or 4 small store-bought fire-roasted red bell peppers, cut into strips
    • 24 cherry or grape tomatoes, halved
    • 3/4 pound English cucumber, peeled, halved, seeded, and thickly sliced
    • 8 scallions, thinly sliced
    • 1 red onion, very thinly sliced
    • 1/2 cup small fresh dill leaves, coarsely chopped
    • 1/2 cup small fresh flat-leaf parsley leaves, coarsely chopped
    • 1 tablespoon dried Greek oregano
    • About 50 mixed green and black olives in brine and/or oil, pitted and halved
    • 16 whole caperberries
    • 3/4 cup Red Wine and Feta Vinaigrette
    • 2/3 cup crumbled feta cheese
    • 4 pepperoncini, sliced

 

  • Step 1

    Preheat a griddle or cast-iron skillet. Brush sweet onion slices with olive oil and season with salt and pepper. Place on griddle and cook, turning once, until tender, 4 to 5 minutes. Remove onions from griddle and separate into rings.

     
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  • Step 2

    Place grilled onions in a large bowl along with, lettuce, fennel, roasted peppers, tomatoes, cucumber, scallions, red onion, dill, parsley, oregano, olives, and caperberries; toss to combine.

  • Step 3

    Drizzle salad with vinaigrette and toss until vegetables are well coated. Top with feta and add pepperoncini; serve.