Greek Salad with Marinated Feta

Dive into summer with this fresh take on Greek salad, featuring crisp romaine lettuce and peak-season tomatoes and cucumbers from your local farmer’s market. The real star in this dish is the marinated sheep’s milk feta, which not only amps up the flavor but also doubles as a zesty dressing. Don’t forget to season your veggies - it makes such a difference in bringing out all the ingredients’ natural flavors. Quick-pickled onions add a tangy crunch without firing up the stove in the hot summer months. And when it comes to feta, look for the true Greek variety in brine; it keeps the cheese creamy and fresh. If you can’t find fresh oregano, don’t worry - dried oregano works in a pinch as well. Perfect on its own or as a base for grilled chicken, falafel, or lamb kebabs, this salad is a simple way to celebrate the bounty of the season.

Servings: 4 to 6

Ingredients:

• 1 head romaine lettuce

• 1 block feta (sheep’s milk preferred, in brine)

• 2 heirloom tomatoes

• 1 cucumber (English or Kirby preferred)

• 1 red onion

• 1 cup red wine vinegar

• 2 tablespoons fresh oregano

• Kalamata olives

• 1 lemon

• 2 garlic cloves

• 1 teaspoon crushed red pepper flakes

• 1/4 cup high quality olive oil

Method:

1. Quick pickle the onion

   Halve and peel the onion; place the flat side down on a cutting board and thinly slice lengthwise. Place the sliced onions in a bowl with the red wine vinegar and a big pinch of salt. Stir to combine and ensure that the vinegar almost entirely covers the onions (if not, add more vinegar). Let sit for at least 30 minutes, or until the onions have softened and turn pink. Drain and reserve the pickling liquid for another use, if desired.

2. Prepare the remaining ingredients

   Meanwhile, wash and dry the fresh produce. Using a serrated knife, cut the tomatoes into 2” wedges. Thinly slice the cucumber on an angle. Remove the pits from the olives (if necessary); cut into rough halves. Pick the oregano leaves from the stem and roughly chop. Using a peeler, remove the rind from the lemon; quarter the lemon into wedges. Roughly chop the lettuce. Peel the garlic cloves.

3. Marinate the feta

   Remove the feta from the brine and crumble into large pieces in a bowl. Add the lemon peel, the juice of 2 lemon wedges, crushed red pepper flakes, oregano, garlic cloves, olive oil, and a big pinch of salt. Gently stir to combine and let sit for 15 to 30 minutes to allow the flavors to absorb. Remove the lemon peel and garlic cloves before serving.

4. Assemble and serve

   Right before serving, add the lettuce, tomatoes, cucumbers, olives, and pickled onions to a large bowl; season with salt. Add the marinated feta (including the liquid) and toss to combine. Serve with the remaining lemon wedges on the side. Enjoy!