Saturday, May 16, 2009

Greek Salad with Marinated Onions and Oregano

Greek-salad(Updated and added to Recipe Favorites May 2009.) Recently I got a big bag of sweet Vidalia onions, and it seemed like the perfect time to make this salad again. I confess, I partly wanted to update the awful photos from 2007, when I made this right before school got out for the year. Now it's almost that time of year again (with a lot more to celebrate) and this still seems like a perfect dinner after a long, hot day at school. Greek salad is pretty basic, but marinating the Vidalia onions in olive oil and balsamic vinegar plus the addition of fresh oregano gives this version a little something extra.

Peel one Vidalia onion (or any type of onion will work) and then slice into fairly thin slices. I had slices about 1/4 inch thick.


Put onions in small Ziploc bag, then mix olive oil and balsamic vinegar and pour over onions. They should marinate 4-8 hours before you use them in the salad.


Greek Salad with Marinated Onions and Oregano
(Makes 2 servings, recipe created by Kalyn)

Ingredients for Marinated Onions:
1 medium Vidalia onion
2 T extra virgin olive oil, plus more for serving if needed
1 T balsamic vinegar, plus more for serving if needed

Ingredients for Salad:
2-3 small cucumbers (I used mini-cucumbers from Costco)
3-4 small tomatoes
8-10 pitted Kalamata Olives
1 T chopped fresh oregano (or more)
(If you only have dried oregano, add 1 tsp. with the dressing ingredients when you assemble the salad.)
1/4 cup crumbled Feta cheese (or more)
fresh ground black pepper to taste

Instructions:
About 4-8 hours before serving the salad, peel onion and slice thinly. Separate onion into rings and put in small ziploc bag. Whisk together olive oil and balsamic vinegar and pour into bag. Let onions marinate in refrigerator until ready to assemble the salad.

After onions have marinated for desired time, remove from refrigerator and drain the dressing into a small bowl. (I do this by opening one end of the ziploc bag and holding it over the bowl while tipping the bag.) Taste dressing and add more olive oil and balsamic vinegar if needed, whisking into dressing.

Wash cucumbers and cut into slices about 1/2 inch thick. (Larger cucumbers will need to be cut in half and if you don't have small cucumbers you may also need to peel them.) Cut tomatoes into halves, then cut each half into fourths to make eight pieces. Wash oregano and chop with chef's knife.

In large mixing bowl, toss together marinated onions, cucumbers, tomatoes, and olives. Toss with desired amount of dressing. Sprinkle with oregano and crumble Feta cheese over salad. Arrange on two plates, season with fresh-ground black pepper, and serve immediately.

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South Beach Suggestions:
Salad like this is perfect for any phase of the South Beach diet. For a school-night dinner, I'd eat this as an entire meal. If you wanted to use the salad as a side-dish for phase one, you could serve this with something like Kalyn's Souvlaki and Grilled Zucchini. For phase two or three, this would taste great with Basil and Parmesan Rice with Pine Nuts.


More Salads with Feta Cheese:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Green Bean Salad with Hearts of Palm, Olives, Red Pepper, and Feta from Kalyn's Kitchen
Spinach Salad with Bacon and Feta from Kalyn's Kitchen
Mediterranean Salad with Hummus Dressing from Kalyn's Kitchen
Lentils and Feta Salad from Dhangitt's Kitchen
Joanne Weir's Cucumber and Feta Cheese Salad from David Lebovitz
Salad with Red Beans, Feta Cheese and Thyme from Lucullian Delights
Cranberry, Feta, and Avocado Salad from Baking Bites
Want even more recipes for salads with feta cheese? I find these recipes from other blogs using Food Blog Search.

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20 comments:

  1. One of my greek friend had taught me his country style salad ,which similar to your recipe, I enjoy yours too.Nice blog.

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  2. Sounds delicious Kalyn! I'm into anything refreshing and simple these days. Perhaps I'm rebelling against the complicated food I normally cook at work. Love vidallia in onions too – haven't seen them in Paris! Bisous, Ms. Glaze

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  3. Carole with an "e" in NYCMay 17, 2009 at 7:57 AM

    Hi Kalyn
    This sounds very interesting and I have printed out for this summer. I think I will make it with the organic WHITE balsamic that I recently bought which is delicious and the onions should stay white in the finished product. Thanks for the inspiration.

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  4. Carole, I think using white balsamic vinegar is a brilliant idea. I had a lovely bottle of it that my step-sister brought me, but I've used it all and haven't had time to search for it here.

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  5. WOW! Fabulous photos. I love the colors. This salad is a winner!!!

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  6. The photo is gorgeous! I'm definitely trying this over the summer. I like the idea of marinating the onions in olive oil and balsamic vinegar.

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  7. Beautiful! What an inventive way to add the onions to the salad.

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  8. I love the idea of marinating the onions. Now you've got me thinking. Thank you!

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  9. I love Greek Salad and this one has a nice twist with the marinated onions. Have to try it out soon. Hope you don't mind having Foodista readers directed to your blog. Just add your choice of widget and you're all set!

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  10. Beautiful salad. Marinating the onions is a great idea. I am enjoying all of your healthy recipes.

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  11. what a delicious and healthy looking salad! sorry i haven't been by your blog in a while... life is busy and i don't get around to many blogs anymore :(

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  12. Jaime, I can definitely relate! I never have time to visit blogs like I'd like to lately either (and I'm doing a terrible job keeping up with comments too.) Thanks for stopping by this time. Hope your life calms down!

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  13. I can't wait to try this salad. I've actually never marinated onions so I'm excited. Thanks for the recipe!

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  14. Hi Kalyn,

    I was looking around for marinated onions recipes and I found your page!

    Great recipe, but I think that using a ziplock bag to marinate is a total waste of resources. I mean, you just throw it away when you are done, no?

    Perhaps a covered dish? I think it's important for all public cookers to lead by example and start using common sense in the kitchen with disposables.

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  15. Robert, I'm not sure it's really any of your business how I marinate my onions, but I wash the Ziploc bags and use them over and over. There is a good reason for using a bag rather than a dish, so you can turn it over and keep the onions covered with the marinade.

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  16. my herb garden is like a jungle, can't wait to use some fresh herbs in this tasty salad! Thank you, Kalyn!

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  17. Rapunzel, hope you will enjoy it!

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  18. Kalyn, it was fabulous! Marinating the onions really made the flavors pop! Loved it and posted it on my blog, thanks so much!

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  19. Rapunzel, so glad to hear you enjoyed it.

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