Michael Psilakis' Greek Salad

By amaliana

Ingredients

• Extra-virgin olive oil as needed
• Kosher salt and cracked black pepper
• 1 large head iceberg lettuce, sliced paper-thin
• 1 1/2 pounds whole trimmed bulbs of fennel, sliced crosswise paper-thin
• 4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips
• 24 cherry or grape tomatoes, halved
• 3/4 pound English cucumber, peeled, halved, seeds scooped out, and thickly sliced
• 8 whole scallions, thinly sliced
• 1 red onion, sliced paper-thin
• 1/2 cup small, picked sprigs dill, roughly chopped
• 1/2 cup small, picked sprigs parsley, roughly chopped
• 1 tablespoon dry Greek oregano
• 50 About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved
• 16 whole caperberries
• 3/4 cup of your favorite vinaigrette
• 2/3 cup crumbled feta cheese
• 4 pepperoncini(pickled yellow peppers) sliced

Preparation

Step 1

Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a griddle pan or in a cast-iron skillet, grill the onion until tender. Separate into rings.
In a large bowl, combine all of the remaining ingredients except the vinaigrette, feta, and pepperoncini and toss.
Drizzle salad with the vinaigrette and toss the mixture aggressively with clean hands. Sprinkle the salad with the feta and pepperoncini and serve.