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Greek Salad with pickled onions, sweet bell peppers, cucumbers, tomatoes, chickpeas, parsley, and chickpeas

Greek Salad with Pickled Onions

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Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: Greek, Mediterranean, Pickled Onions, Salad

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.