1/4 c. red wine vinegar
1/4 tsp. salt
1/2 medium red onion, sliced thinly
1 small fennel bulb, cored and julienned
2-3 oranges, supremed
1/4 c. green olives, pitted and roughly chopped
2 T. capers, chopped
1/4 c. chopped flat-leaf parsley
1/3 c. olive oil
1/ 4 tsp. kosher salt
1/2 tsp black pepper
1/2 c. feta, crumbled
1/2 c. quinoa (optional)
1 head lettuce
1. Combine the red wine vinegar and 1/4 tsp. salt in a small bowl and stir until the salt dissolves. Add the onion slices, toss and set aside.
1a. If making salad cups, measurement, rinse and cook the quinoa. Fluff and cool once done.
1b. Set lettuce to soak.
2. Combine the fennel and orange segments in a salad bowl (oranges can be supremed or skinned and cut into 1/4” quarter wheels). Add most of the chopped olives, parsley and capers. Drain the onions, reserving the vinegar and tossed the onions with the others salad ingredients.
3. Make the dressing by whisking together the olive oil, vinegar from the onions, additional salt, pepper and a teaspoon each of the olives, capers and parsley.
4. Drizzle some dressing on the quinoa, if using, then mix the quinoa and dressing with others ingredients. If making salad cups, drain and dry the lettuce, separate leaves and put on a separate platter for serving. If making salad w/o quinoa, add lettuce and toss well with the dressing and serve.