RECIPE: Greek Salad

I brag about my husband's cooking all the time. He's also an amazing food-prepper even when there isn't much cooking involved. For instance, he made us gorgeous Greek Salads the other night. From the left are his home-made pickled red onions, kalamata olives, (store bought) dolmades and white anchovies, thinly sliced salami, tomatoes, pine nuts, scallions, and hard-boiled eggs, with a light greek dressing and balsamic drizzle.
Pickled Red Onions:
   • 1/2 medium red onion sliced finely
   • salt
   • lemon juice, vinegar
   • sugar
Cold Way:
Place sliced onions in an open bowl. Sprinkle with salt and rub in with your hands. Sprinkle with lemon juice or vinegar and run your hands through it again, wait ten to 30 minutes and serve.

Hot Way:
Salt and sugar the sliced onions. Place in glass jar. Pour very hot vinegar over them (can heat in microwave). Close lid and let sit for one or two hours. YUM!

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