Classic Greek Salad

By boscobojo

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 tsp. honey
• 1 tsp. dried oregano
• Freshly ground pepper
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 12 to 14 small vine ripened tomatoes, quartered
• 5 Persian cucumbers
• 1 4 ounce block Greek feta cheese, packed in brine
• Fresh oregano leaves, for topping

Preparation

Step 1

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 tsp. salt and 1/4 tsp. pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes 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.