Tossed Salad
- Level: Intermediate
- Total: 12 hr 20 min (includes pickling time)
- Active: 20 min
- Yield: 1 serving
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- Level: Intermediate
- Total: 12 hr 20 min (includes pickling time)
- Active: 20 min
- Yield: 1 serving
Ingredients
Pickled Onions:
1 ounce red wine vinegar
1 teaspoon sugar
1 tablespoon finely diced red onion
Salad:
1 cup mixed greens
4 cherry tomatoes, halved
2 tablespoons crumbled feta cheese
1 tablespoon thinly sliced green onions
Dressing:
1/2 ounce balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 ounce olive oil
Kosher salt and freshly ground black pepper
Directions
- For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day.
- For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.
- For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.
- Add the dressing to the salad, toss and plate.
