For the dressing, whisk all the ingredients except the oil together. Slowly pour in the oil while whisking until the dressing is emulsified.
Toss thinly sliced red onions with a tablespoon or so of the vinaigrette and let sit at room temperature while you are preparing the rest of your meal. This will take some of the pungency away from the red onions, while retaining the crunch; on top of that the vinaigrette flavour will soak nicely into the onions.
Toss all salad ingredients together, including the marinated onions, and drizzle with some of the dressing. Season with oregano and salt and pepper to taste. You will have some dressing leftover. Ensure all the ingredients are coated with the dressing, but not swimming in it or your salad will be soggy.
Ingredients
Directions
For the dressing, whisk all the ingredients except the oil together. Slowly pour in the oil while whisking until the dressing is emulsified.
Toss thinly sliced red onions with a tablespoon or so of the vinaigrette and let sit at room temperature while you are preparing the rest of your meal. This will take some of the pungency away from the red onions, while retaining the crunch; on top of that the vinaigrette flavour will soak nicely into the onions.
Toss all salad ingredients together, including the marinated onions, and drizzle with some of the dressing. Season with oregano and salt and pepper to taste. You will have some dressing leftover. Ensure all the ingredients are coated with the dressing, but not swimming in it or your salad will be soggy.