Walla Walla Onion and Feta Salad

Pam Ellingson


I love onions so when I saw this recipe in one of The Frugal Gourmet's cookbooks I wanted to try it. Not one to downsize recipes, I decided to make it for a family dinner. Well, I thought I would be eating onion salad for days, but everyone liked it and I had only one serving left by the end of the meal. Don't let the sound of an all onion salad put you off. It is really delicious!!

★★★★★ 2 votes
15 Min
No-Cook or Other


2 large
sweet onions (walla walla, vidalia or the like)
4 oz
feta cheese crumbled
1/4 c
finely chopped parsley
of one lemon (fresh please, bottled is ucky in this dish)
1/4 c
olive oil
1 Tbsp
fresh oregano, chopped fine
2 Tbsp
white balsamic or white wine vinegar (or rice vinegar)
salt and pepper to taste.
pinch of sugar if too sharp
1/4 c
red, orange, yellow and/or green sweet peppers very thinly julienned (optional)


1peel and halve onions, slice thinly and place in medium bowl. Sprinkle with Crumbled Feta. Add colored pepper julienne if using.
2Mix together half the parsley, all remaining dressing ingredients except the olive oil(lemon juice, oregano, vinegar, salt and pepper). Whisk in the olive oil to emulsify. (It will not hurt if it is not completely emulsified) Taste and adjust seasonings to your liking.
3Pour dressing over onions/feta, toss well, adjust seasonings and sprinkle with remaining parsley. Cover and refrigerate or serve room temp.
4I have found that I like this freshly made, but if I keep it overnight in the fridge it is even better. :) Just remember to take it out a little before serving to warm up so the olive oil will be liquid.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy