(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
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.
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.