Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Greek Salad with Oregano Dressing and Pickled Onions
Ingredients
Pickled Red Onions1 cup red wine vinegar
1 cup sugar
1 large red onion, sliced thinly
Salad1 heads iceberg lettuce, washed and torn into pieces
A few handfuls of baby spinach, washed
1 pint cherry tomatoes, washed
1 cucumber, washed and cut into 2-inch chunks
2 cup Calamata olives
8 oz feta cheese, crumbled
Sea salt and freshly ground pepper
The DressingZest and juice of 1 lemon
cup of extra virgin olive oil
1 clove garlic, mashed
1 Tbsp dried oregano
Salt and pepper
Directions
Pickled Red Onions1. In a small saucepan, bring the vinegar and sugar to a boil.
2. Once the sugar has dissolved, turn off the heat and add the onion.
3. Let rest until the onion has softened a bit and begins to turn purple, about 30 minutes.
4. Refrigerate. These may be made several days in advance and will last a month in your refrigerator.
Salad1. Place salad ingredients into a large salad bowl.
The Dressing1. Whisk dressing ingredients together until they are smoothly combined.
2. Sprinkle pickled onions onto the salad, add dressing and toss well.
See more: Vegetables, Salad, Greek, Cheese, Summer, Olives, Quick and Easy