Currently, there’s a heatwave that is over most of the east coast of Canada and US. Most people crave something lighter and refreshing to eat. Salads are a way to get nourishment and if one can avoid turning on the stove or oven – that’s a good thing.
I served up this bistro style salad recently at a Greek Supper Club consisting of mixed greens, red onions, a mix of coloured peppers, cucumbers and tomatoes. Tossed in a dressing with a touch of Dijon mustard and honey – Greek meets French.
Greek Bistro Salad
Course: SaladsDifficulty: Easy4
servings30
minutes40
minutesIngredients
- Dressing
1/2 cup neutral vegetable oil
1/2 cup extra virgin olive oil
2 tsp. Dijon mustard
2 Tbsp. honey
1/4 cup red wine vinegar
1 tsp. sea salt
1/2 tsp. black pepper
- Salad
6 cups loosely packed mixed salad greens
2 Persian cucumbers, chopped
1/2 cup sliced red onion
1 cup of sliced bell pepper (yellow, orange, red)
2 tomatoes, cut into wedges
salt and pepper to taste
Directions
- To make your dressing, add all the ingredients into a jar and secure lid and shake vigorously to incorporate. Taste and adjustment seasoning.
- Place salad greens in one bowl and the chunky vegetables in another bowl. Season the chunky vegetables with salt and pepper and add 2-3 tablespoons of dressing and toss to coat. Leave the vegetables in the dressing for 5 minutes.
- Add some dressing to the bowl with mixed greens and gently toss to coat. Place salad greens on a platter and top with the chunky vegetables and serve
