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Cook The Book: Greek Salad

Photo: Serious Eats

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Ingredients for 10 servings

1 large Spanish or sweet onion, thickly sliced

Extra-virgin olive oil

Kosher salt and cracked black pepper

1 large head iceberg lettuce, sliced paper-thin

1 1/2 pounds whole trimmed bulbs of fennel, sliced cross-wise paper thin

4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips

24 grape or cherry tomatoes, halved

3/4 pound english cucumber, peeled, halved, seeds scooped out, and thickly sliced

8 whole scallions, thinly sliced

1 red onion, sliced paper-thin

1/2 cup small, picked sprigs dill, roughly chopped

1/2 cup small, picked sprigs parsley, roughly chopped

1 tablespoon dry Greek oregano

About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved

3/4 cup red wine & Feta Vinaigrette (recipe follows)

2/3 cup feta cheese

4 pepperoncini (pickled yellow peppers), sliced

1/2 cup red wine vinegar

1 small onion, sliced and grilled

6 basil leaves

1 teaspoon picked thyme

1/4 cup crumbled feta cheese

2 tablespoons dijon mustard

6 garlic cloves, smashed

2 shallots, thickly sliced

2 tablespoons dry Greek oregano

1 tablespoon kosher salt

1 tablespoon coarsely cracked black pepper

3/4 cup extra-virgin olive oil

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