Winnipeg Free Press - PRINT EDITION

Get us to the Greek... salad bowl, please

  • Print

Last month Diane Mayes wrote in with a request for a good Greek salad recipe. Thanks to Florence Bouchard, Heida Bottrell, Faye Serofin and Renée Lavitt. Faye's traditional version uses only chopped vegetables, while Renée's recipe offers the addition of romaine lettuce, which has become the most popular form of the Greek salad in North America. Other recipes add basil, and Florence's version uses a little mint, which would be a great addition, especially in the summer.

This week, we have the first holiday request of the year: Judy Romanow from Lac Du Bonnet wonders if anyone has a recipe for turkey stuffing made with oatmeal. (I grew up with oatmeal stuffing from my Scottish family, but nowadays most stuffing recipes I see involve bread crumbs or bread cubes.) Yvonne Josephson is hoping someone might have a recipe for mushroom soup like the one served at Cranberry's in Brandon -- it's a dairy-free version. And another reader is looking for two favourite recipes, now lost, one for burnt sugar pudding and one for cloverleaf rolls. The original recipes were found in one of the flour company cookbooks, probably around the 1930s.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Greek salad (from Faye Serofin)

2-3 medium tomatoes, cut into wedges

2-3 medium English cucumbers, cut into chunks

1 medium red or white onion, cut into wedges

1 green pepper, cut into chunks

1 red or yellow pepper, cut into chunks (optional)

125 ml (1/2 cup) olive oil

60 ml (1/4 cup) white wine vinegar or regular vinegar

2 ml dried oregano

2 ml black pepper

10 ml (2 tsp) finely chopped fresh parsley or 5 ml (1 tsp) dried parsley

Feta cheese

Kalamata olives

Place vegetables in a bowl. In a blender or shaker, mix oil, vinegar and herbs. Pour over vegetables and let stand to marinate for a few hours. Place feta cheese and olives in dishes and pass separately.

Tester's notes: The fresh, crisp vegetables make a good contrast with the strong flavours of feta and olives. (For the best Greek salad, get the best brine-cured kalamata olives you can find.) Faye prefers her salads at room temperature, so lets the vegetable and dressing marinate out of the fridge. She passes the olives and feta separately so people can add them to suit their tastes. She also points out that the portions aren't strict and can easily be adjusted to the number of people you're serving.

 

Greek salad (from Renée Lavitt)

1/2 head of romaine lettuce, torn into small pieces

2 tomatoes, cut into wedges

1/2 medium onion, sliced and separated into rings

1/2 cucumber, cut into chunks

250 g (8 oz) feta cheese, cut into chunks

150 g (5 oz) kalamata olives

 

Dressing:

45 ml (3 tbsp) white wine vinegar

60 ml (4 tbsp) virgin olive oil

1 ml (1/4 tsp) salt

1 ml (1/4 tsp) black pepper

2 ml (1/2 tsp) sugar

2 ml (1/2 tsp) dried oregano

1 ml (1/4 tsp) dried chervil

1 ml (1/4 tsp) dried marjoram

1 ml (1/4 tsp) dried basil

 

Combine vinegar, oil and seasonings in a jar with a tight lid. Shake well. Make dressing one day ahead and refrigerate. Combine salad items and pour dressing over. Toss gently.

Tester's notes: I like the complex notes in the dressing. Renée points out that flavours will be fuller if the dressing is made the day before, but she has also made it at the last minute and it's still tasty.

Republished from the Winnipeg Free Press print edition November 14, 2012 D4

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Fire destroys one St. Norbert home, damages another

View more like this

Photo Store Gallery

  • Marc Gallant / Winnipeg Free Press.  Local- (Standup Photo). Watcher in the woods. A young deer peers from the forest while eating leaves by Cricket Drive in Assiniboine Park. A group of eight deer were seen in the park. 060508.
  • Winnipeg’s best friend the dragon fly takes a break at English Gardens in Assiniboine Park Wednesday- A dragon fly can eat  food equal to its own weight in 30 minutes-Standup photo- June 13, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)

View More Gallery Photos

Poll

Should Canada send heavy military equipment to Ukraine?

View Results

View Related Story

Ads by Google