Greek Salad with Marinated Onions and Oregano

Ingredients

• 1 medium Vidalia onion
• 2 T extra virgin olive oil, plus more for serving if needed
• 1 T balsamic vinegar, plus more for serving if needed
• 2-3 small cucumbers
• 3-4 small tomatoes
• 8-10 pitted Kalamata Olives
• 1 T chopped fresh oregano, or more
• 1/4 cup crumbled Feta cheese, or more
• Fresh ground black pepper to taste

Directions

1. About 4-8 hours before you plan to serve the salad, peel the onion and cut it into thin slices. Pull the slices apart into rings and place them in a small ziploc bag. Whisk the olive oil with the balsamic vinegar, pour it over the onions, and refrigerate until it is time to put the salad together.
2. Once the onions have marinated for the amount of time you want, take the bag from the refrigerator and pour the dressing off into a small bowl. Opening just one corner of the ziploc bag and tilting it over the bowl works neatly here. Taste the dressing, then whisk in more olive oil and balsamic vinegar if it needs a little adjusting.
3. Rinse the cucumbers and slice them about 1/2 inch thick. If the cucumbers are larger, cut them in half first, and if small cucumbers are not what you have, you may need to peel them too.
4. Cut the tomatoes in half, then slice each half into fourths so each tomato is divided into 8 pieces.
5. Rinse the oregano and chop it with a chef's knife.
6. In a large mixing bowl, combine the marinated onions, cucumber slices, tomato pieces, and Kalamata olives. Add as much dressing as you like and toss everything together.
7. Scatter the oregano over the salad and crumble the Feta on top. Divide the salad between two plates, finish with fresh-ground black pepper, and serve right away.