Spicy Greek Salad with Pickled Red Onions Recipe

• 1 pint mixed color cherry tomatoes, cut in half
• 4 Persian cucumbers, cut in ½” coins
• 1 cup wildVine Pickled Red Onion with Jalapenos, drained
• 3 bell peppers, seeds and ribs removed, medium chopped
• ¾ cup kalamata olives, pits removed, cut in half
• 4oz crumbled feta
• 12 fresh mint leaves, torn
• Dressing
• 6 TBS olive oil
• 2 TBS fresh lemon juice
• 2 TBS WildVINE Pickled Red Onion with Jalapenos brine
• 1 garlic clove, minced
• 1 TBS fresh dill, roughly chopped
• 1 tsp dried oregano
• ¼ tsp honey/maple syrup
• Kosher salt
• Black Pepper

1. For the dressing, place all dressing ingredients in jar, cover tightly with lid and shake until combined, taste and add salt and pepper.

2. In a large bowl, add tomatoes, peppers, cucumbers, wildVine Pickled Red Onion with Jalapeños, peppers and olives. Pour over dressing, toss to coat, season with salt and pepper.

3. Top with mint and feta cheese.