Greek
Summer Salad

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 seedless cucumber, peeled and sliced 1/4 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 1/2 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

• Whisk the first 8 ingredients together in a bowl large enough to hold the entire salad.
• Add the onion and cucumber, then marinate for 20 minutes.
• Add the romaine lettuce hearts, peppers and tomatoes and mint to the bowl and toss.
• Arrange the salad on a platter or divide evenly on serving plates.
• Sprinkle with Kalamata olives and feta cheese.