1 large Spanish or sweet onion, thickly sliced
Extra-virgin olive oil
Kosher salt and cracked black pepper
1 large head iceberg lettuce, sliced paper-thin
4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips
3/4 pound English cucumber, peeled, halved, seeds scooped out, and thickly sliced
8 whole scallions, thinly sliced
1 red onion, sliced paper-thin
1 tsp of dried dill weed
1/2 cup small, picked sprigs parsley, roughly chopped
1 tablespoon dry Greek oregano
About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved
2/3 cup fat free feta cheese
4 pepperoncini (pickled yellow peppers), sliced
For Red Wine Vinaigrette
1/2 cup red wine vinegar
1 small onion, sliced and grilled
6 basil leaves
1 teaspoon picked thyme
1/4 cup fat free feta cheese, crumbled
2 tablespoons Dijon mustard
6 garlic cloves, pressed
2 shallots, thickly sliced
2 tablespoons dry Greek oregano
1 tablespoon kosher salt
1 tablespoon coarsely cracked black pepper
3/4 cup extra-virgin olive oil
Brush the onion slices with olive oil and season with kosher salt and pepper. On a griddle pan or in a cast-iron skillet, grill the onion until tender. Separate into rings.
In a large bowl, combine all of the remaining ingredients except the Red Wine Vinaigrette, feta, and pepperoncini. Toss.
Drizzle the vinaigrette and toss the mixture aggressively with clean hands. Scatter with the feta and pepperoncini.
For Red Wine & Feta Vinaigrette
In a food processor, combine the vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt, and pepper. With the motor running, drizzle in the olive oil until smooth.
Cook the Book: Greek Salad