Recipe: Easy Greek Salad

I know Greek salad doesn’t exactly require a recipe but there is something special about this one. Not only is it super simple and a snap to make, it is a crowd pleaser and will look like you spent way more time on it than you actually did. The secret? Marinated onions. Keep reading!

Domestocrat’s Easy Greek Salad (serves 4-6)
For the onion marinade:
1/2 red onion, sliced thinly
2 tsp. EVOO
1 tbsp. balsamic vinegar
Salt & pepper to taste

For the salad:
2 heads (4 cups) romaine lettuce
1 pint grape tomatoes, sliced in half
1 red pepper, minced fine
1/2 cup feta cheese

For the dressing:
1 tsp. lemon zest (from 1/2 lemon)
1.5 tsp. lemon juice (from 1/2 lemon)
1/2 tsp. minced garlic
1/2 tsp. dijon/spicy brown mustard
2 tsp. honey
4 tbsp. EVOO
1.5 tbsp. balsamic vinegar
Salt & pepper to taste

Start by thinly slicing the red onion.

Place the slices in a bowl and add the salt and pepper.

Ever since we brought home this fantastic 18 year old balsamic vinegar we bought at Fustini’s in Anne Arbor, Michigan on our cross country road trip, I have been using it nonstop. This recipe may be my favorite use of it so far.

Pour the balsamic vinegar and EVOO over the onions. Toss together to coat and let them marinate for at least 1 hour but up to 6 if you have the time. Marinating the onions totally removes all of the bitterness and bite from them. Raw onions are an acquired taste but by marinating them you get the benefits of the great flavor without having to taste them hours later.

Now on to the dressing! Combine all of the ingredients into a small jar or sealable container.

Pour the EVOO over the top and give the container a good shake!

When you’re ready to serve the salad, combine all of the ingredients together in a big salad bowl and toss to combine. I recommend adding the dressing as needed over the top instead of mixing it into the salad.

This easy Greek salad was the perfect compliment to a lovely lasagna dinner we made for my mother-in-law when she was visiting a few weekends ago.