Monday, July 8, 2013

Greek Goddess Salad

Summer has finally arrived and we've been soaking up this gorgeous weather as much as possible.  These hot summer days are what I remember summer being like as a child.  I remember clear blue skies and sun so hot you needed to find a lake, pool or sprinkler to cool down.   

When the weather is warm like this I find myself wanting to eat more salad.  I think this is for two reasons.  First, there is so much more fresh local produce available and second, eating cool, crisp vegetables just makes me smile.

Here is my version of a Greek salad.  This is perfect to serve to a large group with grilled chicken or just on it's own. 


6-8 leaves of romaine lettuce, torn into bite size pieces
6-8 leaves of red leaf lettuce, torn into bite size pieces
1 yellow zucchini, cut in half and sliced
1 tablespoon vegetable oil
1 large Ontario cucumber, cut into half moons
2 red Sheppard peppers, sliced
1/2 red onion, sliced finely
feta cheese, cut into slices
12 pepperoncini peppers
24 cherry tomatoes, sliced in half
4 yellow hot house tomatoes, cut into chunks
1/2 cup parsley, roughly chopped
1/4 cup mint, roughly chopped
1/4 cup oregano, roughly chopped
1 1/4 pint kalamata olives, pits removed and cut in half
salt & pepper
1 cup Greek Salad Dressing (recipe below)


Heat BBQ to medium high heat.

Toss the yellow zucchini in the vegetable oil and sprinkle with salt & pepper.

Grill zucchini until cooked.  Set aside to cool.

Add lettuce to a large bowl.  Top with cucumber, Sheppard pepper, red onion, both varieties of tomatoes and olives.

Lay cooled zucchini around the edges of the bowl, followed by a ring of pepperoncini peppers and feta.

Sprinkle with parsley, mint and oregano.

Serve salad with dressing on the side.

Greek Salad Dressing Ingredients

1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 lemon, juiced
2 tablespoon plain yogurt
1 tablespoon feta cheese, chopped finely
1 tablespoon parsley, chopped finely
salt & pepper to taste

Dressing Directions

Mix all ingredients in a cup or bowl and mix until emulsified.  Allow to sit for a minimum of 1-2 hours to allow the flavours to blend.

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