This recipe from chef Michael Psilakis's "How to Roast a Lamb" cookbook makes a delicious side dish or main course, depending on the size of your appetite.
- 1 large sweet onion, thickly sliced
- Extra-virgin olive oil
- Coarse salt and cracked black pepper
- 1 large head iceberg lettuce, very thinly sliced
- 1 1/2 pounds whole trimmed bulbs of fennel, sliced crosswise paper-thin
- Roasted Bell Peppers, or 4 small store-bought fire-roasted red bell peppers, cut into strips
- 24 cherry or grape tomatoes, halved
- 3/4 pound English cucumber, peeled, halved, seeded, and thickly sliced
- 8 scallions, thinly sliced
- 1 red onion, very thinly sliced
- 1/2 cup small fresh dill leaves, coarsely chopped
- 1/2 cup small fresh flat-leaf parsley leaves, coarsely chopped
- 1 tablespoon dried Greek oregano
- About 50 mixed green and black olives in brine and/or oil, pitted and halved
- 16 whole caperberries
- 3/4 cup Red Wine and Feta Vinaigrette
- 2/3 cup crumbled feta cheese
- 4 pepperoncini, sliced
Preheat a griddle or cast-iron skillet. Brush sweet onion slices with olive oil and season with salt and pepper. Place on griddle and cook, turning once, until tender, 4 to 5 minutes. Remove onions from griddle and separate into rings.
Place grilled onions in a large bowl along with, lettuce, fennel, roasted peppers, tomatoes, cucumber, scallions, red onion, dill, parsley, oregano, olives, and caperberries; toss to combine.
Drizzle salad with vinaigrette and toss until vegetables are well coated. Top with feta and add pepperoncini; serve.