- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 292 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 25 milligrams
- Sodium
- 748 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 2 grams
- Protein
- 6 grams
- Sugar
- 6 grams
Ingredients
1 small red onion, halved and thinly sliced
Kosher salt
1/4 cup red wine vinegar
Grated zest and juice of 1 lemon
1 teaspoon honey
1 teaspoon dried oregano
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
12 to 14 small vine-ripened tomatoes, quartered
1 cup kalamata olives, halved and pitted
5 Persian cucumbers
1 4-ounce block Greek feta cheese, packed in brine
Fresh oregano leaves, for topping (optional)
Directions
- Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
- Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller
