Greek Salad with Pickled Onions
Greek salad with pickled red onions that even non-salad lovers will adore. Fresh, tangy, and easy to make, great for family meals!
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 Tablespoons cider vinegar or red wine vinegar
- 5 Tablespoons extra virgin olive oil
- 1 garlic clove minced or grated
- 1 teaspoon dried oregano
- 1/2 teaspoon 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 teaspoon white sugar
- 1 teaspoon salt
Instructions
Quick Pickled Onion:
- Slice the red onions thinly.1 small red onion
- 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)2 teaspoon white sugar, 1 teaspoon salt, 3/4 cup red wine vinegar
Make the Dressing:
- In a jar, combine the dressing ingredients and shake well until mixed.2 Tablespoons cider vinegar, 5 Tablespoons extra virgin olive oil, 1 garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon dijon mustard, salt to taste
Assemble the Salad
- In a large bowl, combine the chopped tomatoes, cucumbers, drained and rinsed chickpeas, chopped bell peppers. and drained pickled onions.20 cherry tomatoes, 8 mini cucumbers, 2 small sweet bell peppers, 1 can of chickpeas rinsed
- Pour the dressing over the salad and toss everything together well. Transfer to a serving plate, crumble feta cheese on top, add the parsley, and serve immediately.150 g feta cheese , chopped parsley leaves
Notes
-
- Don’t skip the pickled red onions—they’re what make this salad stand out.
- This salad is best served fresh, but you can prep everything ahead and toss just before serving. If making ahead, keep dressing separate to maintain crunch
- Use good quality feta and olive oil—it really makes a difference here.
- Drain the onions well so the salad doesn’t get watery
- Please note calories provided are only an estimate.
Nutrition
Calories: 259kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 697mg | Potassium: 816mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1919IU | Vitamin C: 78mg | Calcium: 202mg | Iron: 2mg
