1/2 | small red onion, thinly sliced |
2 tbsp | red wine vinegar |
1 cup | pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar |
1 clove | garlic, minced |
kosher salt | |
freshly ground pepper | |
1/3 cup | extra virgin olive oil |
2 hearts | romaine lettuce, 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 (from the deli counter) |
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