Greek Salad
 Want to make the best-ever Greek salad? A few simple tweaks to the classic recipe make this version second to none! Ingredients For the Pickled Red Onion ½ medium red onion, halved and thinly sliced ¼ cup red wine vinegar ¼ cup cold water ½ medium red onion, halved and thinly sliced ¼ cup red wine vinegar ¼ cup cold water For the Dressing ¼ cup + 2 tablespoons red wine vinegar ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon honey 1 clove garlic, minced ¾ teaspoon dried oregano ½ cup extra-virgin olive oil ¼ cup + 2 tablespoons red wine vinegar ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon honey 1 clove garlic, minced ¾ teaspoon dried oregano ½ cup extra-virgin olive oil For the Salad 1 English or hothouse cucumber, seeded, cut into ¾-inch chunks 2 bell peppers (red, yellow, or orange), cut into ¾-inch chunks 1 pint cherry or grape tomatoes, halved ¾ cup Kalamata olives 3 tablespoons fresh chopped dill 8 oz feta cheese, diced 1 English or hothouse cucumber, seeded, cut into ¾-inch chunks 2 bell peppers (red, yellow, or orange), cut into ¾-inch chunks 1 pint cherry or grape tomatoes, halved ¾ cup Kalamata olives 3 tablespoons fresh chopped dill 8 oz feta cheese, diced Instructions Make the pickled onions: Place the red onions in a small bowl. Cover with the vinegar and water; let sit for 15 minutes while you prepare the rest of the salad. Make the dressing: In a bowl large enough to hold the salad, whisk together the vinegar, salt, pepper, honey, garlic, and oregano. Whisking vigorously, slowly pour in the olive oil to form an emulsion. Assemble the salad: To the dressing, add the cucumber, peppers, tomatoes, olives, and dill. Drain the red onions and add them to the salad along with the feta. Toss to combine, then taste and adjust seasoning, if necessary. Serve or refrigerate for up to 3 hours. Let the salad sit out at room temperature for about 30 minutes before serving. Make the pickled onions: Place the red onions in a small bowl. Cover with the vinegar and water; let sit for 15 minutes while you prepare the rest of the salad. Make the dressing: In a bowl large enough to hold the salad, whisk together the vinegar, salt, pepper, honey, garlic, and oregano. Whisking vigorously, slowly pour in the olive oil to form an emulsion. Assemble the salad: To the dressing, add the cucumber, peppers, tomatoes, olives, and dill. Drain the red onions and add them to the salad along with the feta. Toss to combine, then taste and adjust seasoning, if necessary. Serve or refrigerate for up to 3 hours. Let the salad sit out at room temperature for about 30 minutes before serving. Nutrition Information Powered by Per serving (6 servings) Calories: 320 Fat: 28 g Saturated fat: 8 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 7 g Sodium: 609 mg Cholesterol: 34 mg Per serving (6 servings) Calories: 320 Fat: 28 g Saturated fat: 8 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 7 g Sodium: 609 mg Cholesterol: 34 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.