Cook The Book: Greek Salad Recipe

• 1 large Spanish or sweet onion, thickly sliced
• Extra-virgin olive oil
• Kosher salt and cracked black pepper
• 1 large head iceberg lettuce, sliced paper-thin
• 1 1/2 pounds whole trimmed bulbs of fennel, sliced cross-wise paper thin
• 4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips
• 24 grape or cherry tomatoes, halved
• 3/4 pound English cucumber, peeled, halved, seeds scooped out, and thickly sliced
• 8 whole scallions, thinly sliced
• 1 red onion, sliced paper-thin
• 1/2 cup small, picked sprigs dill, roughly chopped
• 1/2 cup small, picked sprigs parsley, roughly chopped
• 1 tablespoon dry Greek oregano
• About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved
• 3/4 cup Red Wine & Feta Vinaigrette (recipe follows)
• 2/3 cup feta cheese
• 4 pepperoncini (pickled yellow peppers), sliced
• 1/2 cup red wine vinegar
• 1 small onion, sliced and grilled
• 6 basil leaves
• 1 teaspoon picked thyme
• 1/4 cup crumbled feta cheese
• 2 tablespoons Dijon mustard
• 6 garlic cloves, smashed
• 2 shallots, thickly sliced
• 2 tablespoons dry Greek oregano
• 1 tablespoon kosher salt
• 1 tablespoon coarsely cracked black pepper
• 3/4 cup extra-virgin olive oil

1. Brush the onion slices with olive oil and season with kosher salt and pepper. On a griddle pan or in a cast-iron skillet, grill the onion until tender. Separate into rings.
2. In a large bowl, combine all of the remaining ingredients except the Red Wine Vinaigrette, feta, and pepperoncini. Toss.
3. Drizzle the vinaigrette and toss the mixture aggressively with clean hands. Scatter with the feta and pepperoncini.
4. In a food processor, combine the vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt, and pepper. With the motor running, drizzle in the olive oil until smooth. Season with salt and pepper.

spanish, extravirgin olive oil, kosher salt, head iceberg lettuce, fennel, red bell peppers, grape, cucumber, scallions, red onion, dill, parsley, oregano, black olives, red wine, feta cheese, pepperoncini, red wine vinegar, onion, basil, thyme, feta cheese, mustard, garlic, shallots, oregano, kosher salt, black pepper, extravirgin olive oil

Taken from www.seriouseats.com/recipes/2009/11/cook-the-book-greek-salad.html (may not work)