Author Notes
This is a Mediterranean salad that needs to be made ahead. I reverse-engineered it from a delicatessen on West 72nd and Broadway after their building was demolished in the name of progress.
This salad is good to go after about six hours. Don't skimp on the parsley, it’s a main ingredient here. I think the enemy of this and all salads is too much water around, so I dab the tomatoes with paper towels, or you could remove the seeds and pulp altogether. There's also no cucumber in this recipe for the same reason. If you substitute red wine vinegar it will stain the feta. Using a green pepper will skew the overall flavor toward the unripe. The only real calories here are the ones from the cheese and olives, so enjoy your good appetite for a change...
—bugbitten
Ingredients
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1
large red onion, sliced thinly, pole to pole
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Juice of 1 or possibly even 2 lemons
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Splash of apple vinegar, for authenticity
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1
red bell pepper and
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1
yellow bell pepper, cut into 1-inch bites
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1
small bunch of parsley, chopped; stems are up to you
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2
vine ripened tomatoes, in eighths, or the equivalent
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25
or so calamata olives, pitted, rinsed if overly salty, and possibly halved
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8 ounces
feta cheese of good quality, cubed or crumbled
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black pepper, "to taste"
Directions
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Combine in a bowl, tossing about every hour for six hours or longer, in between refrigerating, covered. Presto, you're a chemist, you wizard!
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