 Greek summer salad
Serves: (4)
Ingredients
• 6 tbsp. (90 ml) extra virgin olive oil
• 3 tbsp. (45 ml) red wine vinegar
• 2 tbsp. (30 g) fresh oregano, minced
• ¼ tsp. (2 g) dried oregano
• 1 ½ tsp. (23 ml) lemon juice
• 1 garlic clove
• ½ tsp. (3 g) salt
• Pinch of black pepper
• ½ cup (125 g) red onion, sliced
• 1 Ontario greenhouse cucumber, peeled and sliced ¼ inch thick
• 2 romaine lettuce hearts, torn into bite size pieces
• 2 cups (500 g) Ontario greenhouse cocktail tomatoes, halved
• 1 Ontario greenhouse red pepper, roasted, peeled, seeded and cut into ½ inch wide strips*
• ¼ cup (63 ml) vegetable oil
• ¼ cup (63 g) fresh mint, minced
• ¾ cup (189 g) kalamata olives, pitted
• 5 oz. (142 g) feta cheese, crumbled
Method
1. Whisk the first 8 ingredients together in a bowl large enough to hold the entire salad.
2. Add the onion and Ontario greenhouse cucumber, then marinate for 20 minutes.
3. Add the romaine lettuce hearts, Ontario greenhouse peppers and tomatoes and mint to the bowl and toss.
4. Arrange the salad on a platter or divide evenly on serving plates.
5. Sprinkle with kalamata olives and feta cheese.
Nutritional Facts per serving (327 g): Calories 400
Fat 37 g (57 %), Saturated Fat 9 g + Trans Fat 0 g (45 %), Cholesterol 35 mg, Sodium 1150 mg (48 %), Carbohydrate 15 g (5 %), Fibre 3 g (12%), Sugars 7 g, Protein 8 g, Vit A (20 %), Vit C (140 %), Calcium (25 %), Iron (15 %).% = % Daily Value |
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Roasting Method
*Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isnt available, a broiler can be used. Slice the pepper in half and remove the core, seeds and membrane. On a broiler plate, place peppers open side down and broil until skins are black and blistered. Cover peppers in a bowl and allow to rest
for 15 minutes. Peel the black skin off. |
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