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Grinder Salad

This salad features a mixture of chopped fresh vegetables, including red onion and cucumber, dressed with oil, vinegar, and oregano. It has a crisp, crunchy texture with a tangy and aromatic flavor, and is assembled quickly for a simple, refreshing side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small red onion finely chopped
  • 1 large cucumber deseeded and chopped
  • 3 tablespoons olive oil for dressing
  • 2 tablespoons red wine vinegar for dressing
  • Salt and pepper to taste for seasoning

Equipment

  • Chef’s knife
  • Cutting Board
  • Mixing bowl
  • Measuring spoons
  • Whisk or spoon

Method
 

  1. Use a chef's knife and cutting board to finely chop the red onion until small, uniform pieces are achieved, then transfer to a mixing bowl.
    1 small red onion
  2. Peel and seed the cucumber, then cut into small cubes resembling the size of the onion pieces. Add to the bowl with the onion.
    1 large cucumber
  3. In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, and dried oregano until well combined and the dressing begins to emulsify.
    3 tablespoons olive oil, 2 tablespoons red wine vinegar
  4. Pour the dressing over the chopped vegetables in the mixing bowl. Toss gently with a spoon or spatula until all ingredients are evenly coated.
  5. Season with salt and pepper to taste. Let sit for 2-3 minutes to allow flavors to meld, then serve immediately or refrigerate briefly for chilled serving.

Notes

For a more pronounced oregano flavor, crumble dried oregano between your fingers before adding. You can also add chopped fresh herbs like parsley or mint for extra freshness.