Pickled Onions with Tomatoes and Feta are a perfect summer salad.  The onions are sweet and tangy and the chili peppers give it just a touch of heat.  Feta cheese is a favorite of my family’s and while I use and have here in the recipe full feta, you can substitute in fat-free.  Like always, fat-free items are not something that I use very often because I don’t like the taste.  If you do though, you can cut the points a tiny bit and even add in a little more feta.  I don’t think it’s necessary to sacrifice flavor for a half a point or so though since this salad is just 2 points anyway, but I leave that up to you.

Serves 8
Weight Watchers Freestyle Points: 2

Pickled Onions with Tomatoes and Feta

The first step to this recipe is to make the pickled red onions.  It’s pretty simple and only takes a few minutes to get it going, then you need to wait at least 30 minutes but the longer you wait for the better.  I generally give them a couple of hours to pickle.  Make sure that you don’t dump out the liquid after you are done pickling because you will use that to make a salad dressing. Once the onions have pickled, it’s just about done by mixing everything together.  I like to let everything sit in the refrigerator for the flavors to marry before serving but it can be served and eaten right away.

More recipes you might like:

• Creamy Cucumber and Tomato Salad
• Avocado and Tomato Salsa
• Mediterranean Salmon

5 from 1 reviews

Pickled Onions with Tomatoes and Feta

 

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Prep time

40 mins

Cook time

5 mins

Total time

45 mins

 

8 servings 2 Weight Watchers Points

Author: SkinnyMeRecipes.com

Recipe type: Salad

Cuisine: Mediterranean

Serves: 8

Ingredients

• 1⁄2 tsp sugar
• 1 tsp table salt, split into (2) ½ teaspoons
• 3⁄4 cup(s) white wine vinegar
• 1 clove garlic, minced
• 1⁄4 of a large red onion, thinly sliced
• 1 pint (about 10 oz) grape tomatoes, halved
• 1 English cucumber(s), sliced and quartered
• 14 Pitted Greek Kalamata olives, halved
• Zest of 1 lemon
• 1 1⁄2 Tbsp fresh lemon juice
• 1⁄4 tsp crushed red pepper flakes, more or less for heat
• 1⁄8 cup extra virgin olive oil
• 1⁄4 cup crumbled feta cheese

Directions

1. Start 2 or 3 cups of water to boil on the stove.
2. While water comes to a boil, mix sugar, ½ tsp salt, vinegar and garlic in a small container.
3. Blanch the onions by placing them in a mesh strainer in the sink. Slowly and carefully, pour the boiling water over the onions and let them drain.
4. Once well drained, add the onions to the container and stir or shake up to evenly distribute flavors.
5. Place the onions in the refrigerator for at least 30 minutes (better after a few hours).
6. While the onions are pickling, you can start prepping the rest of the salad.
7. Once the onions are pickled, combine the lemon zest, lemon juice, honey, crushed red pepper, ½ tsp salt, pepper and the vinegar liquid from the onions into a bowl. Wisk the liquid continuously as you slowly drizzle in the olive oil.
8. Place the cut tomatoes, cucumbers, olives, and onions into a large bowl. Pour the liquid over the vegetables and stir to mix together.
9. Sprinkle with feta cheese and gently mix up.

Notes

If you use regular tomatoes and/or cucumbers, be sure to drain them well as both hold a lot of liquid.
Using fat-free feta won't save very much in the way of points but you could use more if that's your preference.

3.5.3251

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