Ingredients with Measurements:
- 1 large red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1 tablespoon lemon juice
Special equipment needed:
- A large bowl
- A small saucepan
- A whisk
Step-by-step instructions:
1. In a small saucepan, combine the vinegar, water, sugar, salt, and black pepper. Heat over medium heat until the sugar and salt dissolve.
2. Place the sliced onion in a large bowl and pour the hot vinegar mixture over it. Let it sit for at least 30 minutes, stirring occasionally.
3. In a separate bowl, whisk together the olive oil and lemon juice to make the dressing.
4. Add the mixed greens, feta cheese, and chopped parsley to the bowl with the pickled onions. Toss to combine.
5. Drizzle the dressing over the salad and toss again to coat.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Pickling time: 30 minutes
Cooking time: 5 minutes
Total time: 45 minutes
5. Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 18g
Carbohydrates: 8g
Protein: 5g
Sodium: 620mg
Sugar: 5g
Substitutions for ingredients:
- White wine vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of sugar.
- Any type of greens can be used instead of mixed greens.
- Goat cheese or blue cheese can be used instead of feta cheese.
Variations:
- Add sliced cucumbers or cherry tomatoes to the salad.
- Use red wine vinegar instead of white vinegar for a different flavor.
- Add sliced grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to slice the onion very thinly for the best texture.
- The longer the onions sit in the pickling liquid, the more flavorful they will be.
- Use a mandoline or food processor to slice the onion quickly and evenly.
Storage instructions:
The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra feta cheese and parsley.
Garnishes:
Extra feta cheese and parsley.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Roasted vegetables or garlic bread.
Troubleshooting advice:
If the pickling liquid is too sour, add a little more sugar to balance it out.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the salad. Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
Pickled onions have been a popular condiment in many cultures for centuries. Feta cheese is a traditional Greek cheese made from sheep's milk.
Flavor profiles:
This salad is tangy, salty, and slightly sweet.
Serving suggestions:
Serve the salad as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek