Salads

• NEW 7-Grain Salad with Orange Dressing
• Bitter Greens with Aged Vinegar
• Caren's French Potato Salad
• Caren's Grilled Caesar Salad
• Chicken Salad Chinoise
• Roasted Corn Salad
• Cress, Apple and Endive Salad
• Emmy's Honey Curry Spinach Salad
• Fennel Salad
• Frisee Salad with Crispy Lardons
• Greek Pasta
• Grilled Wild Salmon Salad
• My Big Fat Greek Salad
• Heirloom Tomato and Bean Salad
• Heirloom Tomatoes with Aged Balsamic & Extra Virgin Olive Oil
• Middle Eastern Couscous Salad
• New Wave Nicoise Salad
• Roasted Beet & Chevre Salad
• Red Potato Salad with Basil Vinaigrette
• Spinach Salad
• Spring Flower Mother's Day Salad
• Tabbouleh
• Taco Baskets
• Tomato Artichoke Salad
• Warm Mahi Mahi Salad
• Warm Wild Salmon Salad

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My Big Fat Greek Salad

Big beautiful heirloom tomatoes are plentiful right now. They are at their peak and available in several varieties at farmer's markets all over the province. Run - don't walk - to get your share, nothing can compare to their incredible taste! Here's my recipe for one of the best Greek Salads around. Keep the salad chunky, especially the feta.

Ingredients:
1 pound ripe tomatoes, cut into large dice
1 large English cucumber, sliced
1 sweet onion (Walla Walla or Vidalia), cut into large dice
1 red pepper, cut into large dice
3/4 cup kalamata olives
2 heaping cups feta cheese, broken into big fat chunks
Dressing:
1/2 cup extra virgin olive oil
3 tbsp. fresh squeezed lemon juice
2 tsp. dried oregano, use the leaf not the ground
1 tsp. fleur de sel or sea salt
fresh ground tellicherry pepper

Method:
1. Combine all the dressing ingredients together, set aside until serving.
2. To serve, toss all the salad ingredients together except for the feta. Pour the reserved dressing over top, toss to combine, garnish with big chunks of feta.

Enjoy.