Caramelizing the shallots in your Greek salad

Courtesy of Tarsanas Marine Club on Patmos, Greece, where the salad redefined what a Greek salad could be to me.

Here’s how I do it: panfry shallots in some olive oil, lightly salt/pepper. Tomato, cukes, feta, olives. Very important to slice the green pepper into those funky rings (or, if you wanna take it up a notch, sub with blistered shishitos 👀). Dress with EVOO, red wine vinegar, dried oregano, little more salt and pepper. Done.