I have a confession to make: I am not a salad person. That’s why there’s only one other salad recipe on this blog. But recently, I discovered pickled red onions, and OMG, I am in love. Now, I think I want to have salads all the time. This is why I am sharing this recipe. Even if you don’t like salads, you are going to like this Greek Salad with Pickled Red Onions (same is true for the only other salad I have shared here before: Simple and Easy Asian Slaw Recipe). This salad is a game-changer, trust me!
Ingredients, Substitutions, and Variations:
This Greek salad is all about fresh, vibrant flavors. Hereâs what youâll need, along with some substitution ideas:
- Fresh Vegetables: cherry tomatoes, mini cucumbers, and bell peppers. Feel free to add substitute with any other vegetable you like.
- Pickled Red Onions: These are the star of the show, adding a tangy twist. I like to use red onions for my pickled onions. Pickling is optional. You can just use red onions instead, or if you prefer you can even substitute it with some green onions.
- Feta Cheese: Classic Greek flavors that adds saltiness and creaminess. Goat cheese can be a good alternative to feta cheese or you can omit it altogether.
- Protein Additions: Here I add chick peas. Canned as they are more convenient. But, you can add some grilled chicken as well if you are going to be eating this salad as a meal.
- Herbs and Spices: Oregano and some garlic. If you donât have fresh herbs, dried oregano works just fine.
- Dressing: Apple Cider Vinegar: Here I used apple cider vinegar because it is what I had at home. However, red vinegar would be better in my opinion as it gives a nice vibrant color to your red onions. Lemon Juice and white wine vinegar can also be used. Pantry staples: Olive Oil, white sugar and salt. Dijon Mustard: Enhances the flavor of your dressing and makes it thicker. I wouldn’t skip it.
Greek Salad with Pickled Red Onions Instructions:
Shake the dressing ingredients together in a jar. For the quick pickled onions, thinly slice the onions, mix with pickling ingredients, let sit for 30 minutes, then drain. Combine chopped vegetables and chickpeas in a bowl, add the drained pickled onions, pour over the dressing, toss well, transfer to a plate, crumble feta on top, and serve.
Storage Instructions:
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to two or even longer depending on the freshness of your veggies. If you plan to have leftovers, keep the dressing separate and add it just before serving to keep the salad crisp.
FAQ:
Q: Can I make this salad ahead of time? A: Yes, you can prep the ingredients ahead of time, but for the best texture and flavor, combine and dress the salad just before serving.
Q: How do I make quick pickled red onions? A: Simply slice red onions thinly and soak them in a mixture of vinegar, water, sugar, and salt for at least 30 minutes.
Q: What if I donât have feta cheese? A: You can substitute feta with goat cheese, ricotta salata, or even leave it out for a dairy-free option.
Greek Salad with Pickled Onions
Ingredients
For the salad
- 20 cherry tomatoes
- 8 mini cucumbers
- 2 small sweet bell peppers
- 150 g feta cheese block
- 1 can of chickpeas rinsed 540 ml or 9 oz
- chopped parsley leaves add as much as you like
For the Dressing
- 2 tbsp cider vinegar or red wine vinegar
- 5 tbsp extra virgin olive oil
- 1 garlic clove minced or grated
- 1 tsp dried oregano
- 1/2 tsp dijon mustard
- salt to taste
For the Pickled Onion
- 1 small red onion finely sliced
- 3/4 cup red wine vinegar or cider vinegar
- 2 tsp white sugar
- 1 tsp salt
Instructions
- Quick Pickled Onion: Slice the red onions thinly. Combine the onion slices with pickling ingredients in a bowl and let sit for 30 minutes until the onions soften. Drain before using. (You can work on chopping and prepping the rest of the salad, while you wait for the onions)
- Shake the Dressing: In a jar, combine the dressing ingredients and shake well until mixed.
- Assemble the Salad: In a large bowl, combine the chopped tomatoes, cucumbers, drained and rinsed chickpeas, chopped bell peppers. and drained pickled onions.
- Dress and Serve: Pour the dressing over the salad and toss everything together well. Transfer to a serving plate, crumble feta cheese on top, and serve immediately.
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