Tuesday, April 26, 2011

The Green Greek Salad

I am absolutely thrilled that local, organic greenhouse produce is finally hitting the shelves again! Beautiful tomatoes and Long English cukes can finally be on regular rotation in our home again! (I refused to pay nearly $7 for a cucumber at the height of the Mexican freeze crisis no matter how much my family loves them!)

To celebrate the lovely local tomatoes and cucumbers, I made a basic greek salad with lots of romaine and a nice little dressing.

All you need is some crusty bread for a quick lunch or dinner. What a way to welcome spring with all these beautiful colours!

The Green Greek Salad
Serves 4
The dressing makes enough for probably two big salads but it would also be great as a marinade for chicken if you have leftovers. To make the salad even more nutrient-rich, top with some pumpkin seeds!

1 head romaine lettuce, washed and chopped
1/2 long english cucumber, sliced in half and chopped
2 tomatoes, chopped
1/4 red onion, thinly sliced
1/4 cup feta cheese
handful of sliced olives

1/2 cup olive oil
1/4 cup red wine vinegar
1 large garlic clove, crushed
1/2 tsp agave syrup
1/2 tsp dijon mustard
1/4 tsp oregano leaves
1/4 tsp sea salt
1/4 tsp ground pepper

1. Put dressing ingredients in jam jar or shaker cup and shake until mixed well.
2. In each serving bowl, fill with romaine and top with veggies, cheese and olives. Drizzle with dressing. Serve immediately.