Gay Cook’s Greek or Italian Salad

by Gay Cook

Spring it a wonderful time to enjoy fresh local ingredients in salads with so many new green lettuces, bright red radishes, spring onions and new herbs found in markets.

• 1 or 2 garlic cloves, peeled
• 1/2 tsp (2 ml) salt
• 6 cups (1 L) salad lettuce leaf greens from romaine to leaf lettuces, young beet leaves
• Mixture of romaine and leaf lettuce torn into slightly large bite-size pieces, placed in salad bowl.
  1 onion, thinly sliced, separated into rings
  3/4 to 1 cup (175 ml to 250 ml) crumbled feta cheese
  1 cup (250 ml) loosely packed fresh Italian parsley, roughly chopped
  10 large leaves fresh basil, coarsely chopped
  1/2 cup (125 ml) sliced radishes
  4 to 5 spring onions thinly sliced to make 1/4 cup (50 ml), using part of the green
  1/4 tsp (3 ml) dried oregano or 2 to 3 stems fresh oregano if available
  1/4 cup (60 ml) red wine vinegar
  3/4 cup (175 ml) extra virgin olive oil (if available)
  1 tsp (5 ml) salt or more to taste and1/2 tsp (2 ml) black pepper

1. In the salad bowl, mash the garlic cloves with 1/2 tsp (2 ml) salt, the basis of a great tasting salad.
2. Dice the tomato(es) discarding seeds if there is an abundance; add to salad bowl along with the spring onions slices, sliced radishes, chopped parsley and diced feta cheese or any cheese you enjoy.
3. Add the sliced cucumber(s) to the salad bowl along with onion, olives and crumbled cheese.
4. In a small bowl, whisk together the oil, vinegar, salt and pepper until the vinaigrette is emulsified. Pour the vinaigrette into the salad bowl and toss well.
5. Sprinkle more oregano and mint on top, then serve.