Summer is the perfect time to enjoy salads.
Use fresh Ontario vegetables in this crunchy salad.
Photo Courtesy/NEW CANADA
When it's hot outside, salad is the meal of choice. Not only does it not require using the oven, but it's a lighter meal when you are already feeling heavy from the outside temperature.
Greek summer salad
6 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tbsp fresh oregano, minced
1/4 tsp dried oregano
1 1/2 tsp lemon juice
1 garlic clove
1/2 tsp salt
Pinch of black pepper
1/2 cup red onion, sliced
1 greenhouse cucumber, peeled and sliced 1/4-inch thick
2 romaine lettuce hearts, torn into bite-sized pieces
2 cups cocktail tomatoes, halved
1 greenhouse red pepper, roasted, peeled, seeded and cut into 1/2-inch wide strips
1/4 cup vegetable oil
1/4 cup fresh mint, minced
3/4 cup kalamata olives, pitted
5 oz (142 g) feta cheese, crumbled
Whisk the first eight 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, 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.
Roasting method
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a barbecue 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 and blistered. Cover peppers in a bowl and allow resting for 15 minutes. Peel the black skin off.
~ Recipe courtesy of Ontario greenhouse producers and www.newscanada.com
Grilled mushrooms with tomato, avocado and feta salad
1 large ripe tomato, quartered and seeded
1 large ripe avocado peeled and pit removed
3/4 cup feta cheese, crumbled
1/4 cup olive oil
2 tsp cider, white wine or rice vinegar
1/4 tsp salt
1/8 tsp pepper
4 large fresh portabella mushroom caps
Dice tomatoes and avocado into 1/2-inch pieces.
Place in small bowl; stir in feta cheese.
In small screw top jar or bowl combine 2 tbsp oil, vinegar, salt and pepper; shake or whisk well to combine.
Pour dressing over the tomato mixture and toss gently to coat. Set aside.
Brush mushrooms on both sides with remaining olive oil. Barbecue mushrooms over high heat for three to four minutes on each side or until tender and heated through. Place the mushrooms, stem-side up, on serving plates; top with tomato mixture.
Tip: Instead of barbecuing mushrooms, roast them on a baking sheet in 425 F oven.
Variation
Spread 1 1/2 tbsp prepared hummus on each mushroom cap before topping with tomato mixture.
~ Recipe courtesy of Canadian Portabellas and www.newscanada.com