The Ultimate Greek Salad

Ingredients

• 2 ounces red onion, thinly sliced pole to pole
• 1/4 cup red wine vinegar
• 12 ounces mixed ripe tomatoes, cut into slices and chunks
• 12 ounces cucumber, peeled; quartered lengthwise; and thinly sliced crosswise
• 1/4 cup pitted Kalamata or other briny black olives
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• Kosher or sea salt
• 2 big pinches dried Greek or Mediterranean oregano, divided
• 4 ounces feta cheese, preferably cut into slabs

Directions

1. Put the onion in a small bowl, pour the vinegar over it, and set it aside while you get the remaining ingredients ready, about 15 minutes. Strain the onion, but save the vinegar.
2. In a salad bowl or a large mixing bowl, add the tomatoes, cucumber, olives, onion, olive oil, and about 2 tablespoons (30ml) of the vinegar from the onion soak. Add salt and one generous pinch of oregano, then toss everything with a gentle hand. Taste, and add more salt or vinegar if it needs a little lift.
3. Arrange the feta slabs over the salad. Finish with the remaining pinch of oregano and a drizzle of olive oil. Serve with bread for catching all those juices.