½ small red onion, thinly sliced 2 tablespoons red wine vinegar 1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar 1 small clove garlic, minced Kosher salt and freshly ground pepper ⅓ cup extra-virgin olive oil 2 romaine lettuce hearts, thinly sliced crosswise 1 cup mixed fresh herbs (parsley, dill, mint and/or oregano) 1 pint cherry tomatoes, halved 2 large cucumbers, peeled, seeded and cut into chunks 1 cup crumbled feta cheese 12 stuffed grape leaves (from the deli counter)

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