GREEK DINNER SALAD
1/2 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 romaine lettuce hearts, thinly sliced crosswise
1 cup mixed fresh herbs (parsley, dill, mint and/or oregano)
1 pint cherry tomatoes, halved
2 large cucumbers, peeled, seeded and cut into chunks
1 cup crumbled feta cheese
12 stuffed grape leaves
