Ingredients

• 1 small red onion, halved and thinly sliced
• Kosher salt
• 1/4 cup red wine vinegar
• Grated zest and juice of 1 lemon
• 1 teaspoon honey
• 1 teaspoon dried oregano
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 12 to 14 small vine-ripened tomatoes, quartered
• 1 cup kalamata olives, halved and pitted
• 5 Persian cucumbers
• 1 4-ounce block Greek feta cheese, packed in brine
• Fresh oregano leaves, for topping (optional)

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Instructions

1. Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
2. Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller