Tina's Great Greek Salad

printer-friendly recipe

Ingredients:

1/2 cup olive oil

3 tbsp red wine vinegar

2-3 garlic cloves, minced

1 tsp anchovy paste (optional)

1 tsp dried oregano leaves

18 oz (510g pkg) romaine hearts or 1 large head romaine lettuce

1/2 red onion

1 small english cucumber

1 pint cherry or grape tomatoes

1/2 cup kalamata olives

1/2 cup shredded fresh mint

8 oz (250g) feta cheese

toasted pita crisps (optional)

Directions

for dressing, in a medium-sized bowl, whisk oil with vinegar, 2 garlic cloves, anchovy paste and oregano until evenly mixed. Taste and add remaining garlic clove if you wish
tear romaine lettuce into bite-sized pieces and place in a large bowl with onion. Slice cucumber in half lengthwise, then thinly slice. Cut tomatoes in half. Pit olives and slice in half (or buy pitted olives). Add cucumber, tomatoes, olives and mint to romaine lettuce. Stir dressing, then pour three-quarters overtop, and toss to evenly mix. Taste and add remaining dressing, if needed. Crumble cheese over top. Add toasted pita crisps for a flavorful crunch.

Fantastic feta all feta is not created equal. There are many kinds, each with different flavours and textures. Look for these at the grocery store and cheese shop
Canadian usually made from pasteurized cow's milk. It has a firm texture and mild flavor. Canadian goat cheese is creamier and has more flavor.
Greek Traditionally made from sheep’s milk, which produces a stronger and creamier flavour. It’s sometimes mixed with goat’s milk.

* Bulgarian Less salty than traditional Greek feta, but still very creamy in both taste and texture.

* Macedonian Soft, creamy texture and mild, salty flavour.

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