Greek Salad
I LOVE salad. For as long as I can remember I have eaten a salad every single day and I still haven’t gotten bored of them after all these years because I never make my salads boring. I am always trying out new combinations of fruits and veg as well as experimenting with making homemade dressings.
One way to make sure you are always trying out different combinations of ingredients in your salad is to use seasonal produce.
In the fall and winter my salads are usually filled with roasted root veggies (beets, sweet potatoes, squash and parsnips), apples, pears, cranberries and warm bases like quinoa.
While in the spring and summer months my salads are often lighter and brighter in flavour, showcasing the colourful fruits and vegetables of the season.
The recipe for this salad is inspired by a typical greek salad and I usually make it in the late summer/early fall as these ingredients are thriving during these months.
Greek Salad
— 2-4 Servings (2 as a main 4 as a side) —
Ingredients for the Salad
- 5-6 cups kale and romaine, chopped
- 1-14oz jar artichoke hearts, halved (if not already halved in jar)
- 1 pint of cherry or grape tomatoes, cut it half lengthwise
- 1/2 large cucumber, chopped
- 1/2 red onion, cut into half moons
- Kalamata olives, cut in half lengthwise
- 1/2 cup feta cheese, crumbled into small chunks
Ingredients for the Dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- Juice from half a lemon
- 1/2 tsp dijon mustard
- 1/4 tsp dried oregano
- 1 clove garlic, very finely minced
- Salt and pepper to taste
Method
- To make the dressing, add all of the ingredients, except the olive oil, to a bowl and whisk together, then slowly pour in the olive oil while whisking vigorously to emulsify the dressing. Set aside.
- Combine all of the salad ingredients in a large bowl and toss with enough of the dressing to evenly coat.
