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Brian Sunter

Bae Salad

A bright, briny Greek-inspired salad with quick-pickled onions, ripe tomatoes, cucumber, olives, and slabs of feta.

15 min 4 servings
salad greek summer vegetarian
Scale
Units

Ingredients

  • 2 oz red onion
  • 0.25 cup red wine vinegar
  • 12 oz tomatoes
  • 12 oz cucumber
  • 0.25 cup Kalamata olives
  • 0.50 cup extra-virgin olive oil
  • to taste kosher salt
  • 2 pinch dried oregano
  • 4 oz feta cheese
  • for drizzling extra-virgin olive oil

Equipment

  • salad bowl

Instructions

Prepare the Onions

1

In a small bowl, combine 2 oz red onion , thinly sliced pole to pole, with 0.25 cup red wine vinegar . Let soak while you prepare the other ingredients, about 15 minutes . Drain onions, reserving vinegar.

Make the Salad

2

In a salad bowl or large mixing bowl, combine 12 oz tomatoes , cut into slices and chunks, 12 oz cucumber , peeled, quartered lengthwise, and thinly sliced crosswise, 0.25 cup Kalamata olives , pitted and halved, the drained onion, 0.50 cup extra-virgin olive oil , and about 2 tablespoons of the vinegar left over from quick-pickling the onion. Season with to taste kosher salt and 1 pinch dried oregano , toss gently to combine, then adjust to taste with more salt and vinegar, if desired.

Finish and Serve

3

Lay 4 oz feta cheese , cut into slabs, on top. Sprinkle with the remaining pinch of 1 pinch dried oregano and drizzle with for drizzling extra-virgin olive oil . Serve, soaking up juices with bread.

View Cooklang Source
recipe.cook 
---
title: Bae Salad
description: "A bright, briny Greek-inspired salad with quick-pickled onions, ripe tomatoes, cucumber, olives, and slabs of feta."
servings: 4
time: 25 minutes
tags: [salad, greek, summer, vegetarian]
cuisine: Greek
difficulty: easy
---

== Prepare the Onions ==

In a small bowl, combine @red onion{2%oz}, thinly sliced pole to pole, with @red wine vinegar{1/4%cup}. Let soak while you prepare the other ingredients, about ~{15%minutes}. Drain onions, reserving vinegar.

== Make the Salad ==

In a #salad bowl{} or large mixing bowl, combine @tomatoes{12%oz}, cut into slices and chunks, @cucumber{12%oz}, peeled, quartered lengthwise, and thinly sliced crosswise, @Kalamata olives{1/4%cup}, pitted and halved, the drained onion, @extra-virgin olive oil{1/2%cup}, and about 2 tablespoons of the vinegar left over from quick-pickling the onion. Season with @kosher salt{to taste} and @dried oregano{1%pinch}, toss gently to combine, then adjust to taste with more salt and vinegar, if desired.

> Pit-in olives are often better-quality than pre-pitted ones; buy pit-in olives and remove the pits yourself.

== Finish and Serve ==

Lay @feta cheese{4%oz}, cut into slabs, on top. Sprinkle with the remaining pinch of @dried oregano{1%pinch} and drizzle with @extra-virgin olive oil{for drizzling}. Serve, soaking up juices with bread.