Greek Salad with Spiced Onions

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Greek Salad with Spiced Onions

 

Spiced Onion:

2 medium red onions

1 cup white vinegar

1 cup sugar

1/2 cup water

3 3-inch cinnamon sticks, broken in half

 

Salad:

1 quart dark green lettuces

2 medium tomatoes, sliced

1 cucumber, sliced

2 tbsps. chopped mint

cracked pepper, to taste

2 tbsps. olive oil

Dash red pepper flakes

2 lemons, squeezed to get juice

Chopped black olives

 

For Spiced Onions: Peel and trim onions. Halve

lengthwise and place cut sides down. Thinly slice.

Combine onion, vinegar, sugar, water and cinnamon in

container. Close and refrigerate at least 24 hours.

Makes 1 quart spiced onions.

For Salad: Line platter with lettuces. Spread tomato

and cucumber slices over lettuces. Lift 2 cups Spiced

Onions from marinade with slotted spoon and spoon over

salad. Discard any cinnamon stick pieces. Sprinkle

with olives, mint, dash red pepper flakes and pepper.

Mix oil and lemon juice and drizzle over salad. Keep

remaining onions refrigerated and use for another

salad or add to sandwiches or potato salad; they will

keep for 1 week.

Yields 4 servings.

 

 

 

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