(adapted from How to Roast a Lamb: New Greek Classic Cooking)
This recipe serves a big crowd.
Serves 10-12
1 lg. Spanish or sweet onion, thickly sliced
Extra-virgin olive oil.
Kosher or sea salt
Freshly ground black pepper
3 heads romaine lettuce, sliced thinly from top to bottom
1 lg. fennel bulb, sliced super-thin
4 sm. red peppers, roasted and sliced into thin strips
24 cherry tomatoes, cut in half
1 English cucumber, peeled, halved, cored and thickly sliced
1 bunch scallions, thinly sliced (green and white parts)
1 red onion, thinly sliced
1/2 c. fresh dill, roughly chopped
1/2 c, Italian parsley, roughly chopped
1 Tbls. dried Greek oregano
3/4 c. mixed green and black olives, brined and/or oil-cured, pitted and halved
2 Tbls. capers
Red Wine & Feta Vinaigrette
2/3 c. crumbled feta cheese
4 pepperoncini (pickled yellow peppers), sliced
Place a grill pan (preferably cast iron) on a medium heat. Brush Spanish onion slices with oil and season with salt and pepper. Grill onion until tender. Separate into rings. Transfer to a plate.
In a large bowl, combine all remaining ingredients except vinaigrette, feta and pepperoncini. Toss.
Drizzle with vinaigrette and combine ingredients very well, using your hands (it’s easiest). Scatter with feta and pepperoncini to serve.
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