Recipe: Santorini Salad with Lemon Marinated Onion

SANTORINI SALAD

"A traditional vegetable and feta salad, dressed with olive oil and fresh lemon juice, Santorini Salad sparkles with fresh flavors. Add a crusty loaf of bread, a well-chilled white wine, and perhaps some grilled shrimp, and you will have a very fine summer meal."

FOR THE ONION:
2 teaspoons finely minced lemon zest
3 tablespoons fresh lemon juice
1 sweet onion, halved and thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh oregano
Salt and freshly ground pepper
FOR THE SALAD:
2 large tomatoes, diced
1 cucumber (peeled and seeded if desired), diced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup fresh cooked or canned or frozen and defrosted artichoke hearts
1 cup Kalamata olives
6 to 8 ounces feta, crumbled

Combine the zest, juice, onion, olive oil and oregano in a medium bowl. Season with salt and pepper. Toss well and let stand at room temperature for about 10 minutes.

Combine the tomatoes, cucumber, green and red bell peppers, artichokes and olives in a large bowl. Add the onion mixture and toss well. Add the cheese and toss again.

Serve immediately.

Makes 4 servings
Source: Serving Up the Harvest by Andrea Chesman