My Big Fat Greek Salad

READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
  • PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
  • REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
  • PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
  • PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
  • REMOVE onions from water and blot dry.
  • COMBINE all ingredients except feta cheese in a large bowl.
  • POUR the dressing over vegetables and gently toss until evenly blended.
  • SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
  • SERVE and enjoy.
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