- 2 cups thinly slice Vidalia onion or the sweet onion
- 2/3 cup good quality feta cheese, crumbled (Do not but crumbled Feta!)
- 2/3 cup pitted Kalamata olives
- 2 tablespoon finely sliced basil
- 1/3 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried Greek oregano
- 1 teaspoon kosher salt
- Freshly ground black pepper
Directions
In a large serving bowl, combine Vidalia onion, feta olives and basil.
In a small mixing bowl, combine the oil, lemon juice, oregano, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately
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