(This Greek Salad with Marinated Onions and Oregano is an old recipe that has been removed from my site, but I am keeping the printer-friendly recipe here for anyone who still might want it. Now I would probably make American Greek Salad, Chopped Greek Salad with Peppers, or Grilled Zucchini Greek Salad instead of this one.)

(Makes 2 servings, recipe created by Kalyn)

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
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.

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