Feta & Avocado Salad with Red Onions

This salad is a great starter for any meal—salty, acidic and perfect for waking your palate.

• 1 small red onion, peeled and sliced thinly
• 1/2 cup red-wine vinegar
• 1/2 tsp salt
• 2 generous handfuls of baby arugula
• 1 cup of cow’s milk feta, rinsed under cold water
• 2 avocados, peeled, pitted and sliced
• 1/4 cup pomegranate seeds
• Freshly cracked pepper
• Extra-virgin olive oil (to taste)

Add the red onions, red-wine vinegar and salt to a cereal bowl, and leave them to mellow. Strew the arugula in an even layer across a dinner plate, and top with large, crumbly cubes of feta and slices of avocado. Remove the softened onions from their vinegar bath, and add them to the salad. Garnish with pomegranate seeds and a generous sprinkle of freshly cracked pepper. Dress with olive oil to taste.