Greek Salad with Marinated Onions and Oregano
Use any type of sweet onions in this Greek Salad with Marinated Onions and Oregano, and this tasty take on Greek Salad is gluten-free, and meatless, and it’s definitely a summer treat.
Recently I got a big bag of sweet Vidalia onions, and it seemed like the perfect time to make this Greek Salad with Marinated Onions and Oregano 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. (Greek Salad with Marinated Onions and Oregano was updated in May 2009.)
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.
Make it a Meal:
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 a low-carb meal, you could serve this with something like Kalyn’s Souvlaki and Grilled Zucchini.
More Salads with Feta Cheese:
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:
- 3 small cucumbers (I used mini-cucumbers from Costco)
- 4 small tomatoes
- 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 Kalamata 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.
Recipe created by Kalyn.
Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 147mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Salad with Marinated Onions and Oregano is perfect for any phase of the South Beach diet and other low-glycemic eating plans. Both the sweet onions and the tomatoes have some carbs, so this may be too high in carbs for low-carb diets.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.