Greek salad with dolmades

Ingredients:

• 12 frozen dolmades or vegetarian dolma
• 500 g cherry tomatoes, halved
• 2 heads of cabbage romaine lettuce, cut in a cross-shaped motion
• 1 cup crumbled cheese feta
• 2 large ground cucumbers, peeled, seeded, cut into large slices
• 1 cup mixed fresh herbs (parsley, dill, mint and/or oregano)
• 1/3 cup olive oil
• 1/2 onion, thinly sliced ​​into half rings
• 1 small clove of garlic, minced
• 1 cup Kalamata olives and 1 tablespoon brine
• 2 tbsp red wine vinegar
• 1 cup pickled pepperoncini peppers
• 1/2 tsp salt
• 1/4 tsp pepper

Preparation:

1. Prepare the salad dressing: In a small bowl, soak the onion in cold water with ice for 5 minutes. In a large salad bowl, whisk together the wine vinegar, olive brine, garlic, salt, and pepper. Pour in the olive oil in a thin stream, whisking constantly.
2. Prepare Greek salad: Drain the onion in a sieve and add it to the salad bowl with the dressing. Add the romaine lettuce, herbs, tomatoes, and cucumbers to the salad bowl and toss to combine. Season with salt and freshly ground pepper.
   
   Place the salad on portioned plates, sprinkle with olives and feta cheese on top, and place pepperoncini and stuffed dolmades next to it.