Ingredients

Salad

• 1/3 Cup Feta Cheese crumbled

• Salad Greens of your choice ( I used romaine)

• 1/3 cup Grape Tomatoes (cut in half length wise)

• 4oz filet of Salmon (cooked)

• 1/3 cup Kalamata olives

• 1/3 cup red pepper (sliced)

Greek Vinaigrette Dressing

• 1/2 cup red wine vinegar

• 3 garlic cloves, minced

• 1 tablespoon fresh chopped basil (or 1 teaspoon dried)

• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)

• 1/2 teaspoon dried marjoram (optional)

• 3 tablespoons lemon juice (about 1 lemon)

• 3/4 cup olive oil

• Salt, to taste

• Freshly ground pepper, to taste

Quick Pickled Onions

• 1/2 cups apple cider vinegar

• 1 tablespoon sugar

• 1 1/2 teaspoons kosher salt

• 1 red onion, thinly sliced

• 1 cup water

Instructions

Quick Pickled Onions (prepare an hour prior)

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.

Salad

Arrange salad greens on a plate or bowl. Add remaining toppings in desired pattern or toss it all in

Greek Vinaigrette

Combine first 6 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper.