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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 20 min
Prep:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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

Courtesy of Food Network Magazine

My Private Notes

Name: Classic Greek Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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)