Greek Summer Salad

4 Servings

Greek Summer Salad

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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

Instructions

Roasting method
1. 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 isn’t 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 .
For the salad
2. Whisk the first 8 ingredients together in a bowl large enough to hold the entire salad.
3. Add the onion and Ontario greenhouse cucumber, then marinate for 20 minutes.
4. Add the romaine lettuce hearts, Ontario greenhouse peppers and tomatoes and mint to the bowl and toss.
5. Arrange the salad on a platter or divide evenly on serving plates.
6. Sprinkle with kalamata olives and feta cheese

Notes