Today's salad has a definite Greek flair. Just as we did with Wednesday’s Italian-inspired salad, let's try to keep as many of the ingredients as possible from the same place (except for the rice vinegar), Greece.
The inclusion of onions makes this salad just a bit spicy, so warming to that theme, I would suggest we use a bold, red onion. If you want to wimp out, use a sweet onion, but don't tell anyone I told you to use it.
All salads need a dressing of one sort or another, and an olive oil based one is a great idea. There are three basic options here, straight olive oil, oil and balsamic vinegar, or oil and a wonderful, oh so fragrant vinegar. In fact, if you want to keep it even healthier, skip the oil and just use the vinegar.
1 cup diced, delicious tomatoes
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1/4 cup thin sliced red onion
12 Greek olives
1/4 cup crumbled feta cheese
1/2 cup diced cucumber
4-6 pepperoncini peppers
Combine the ingredients, toss and slightly chill. Add 1/4 cup oil with half that amount of vinegar, stir vigorously and add to the salad, toss again and serve at once.