Go Greek for a fast meal
Trish Magwood’s new cookbook, In My Mother’s Kitchen (Harpercollins, $39.99), is a beauty and a source of interesting international recipes, including this delectable Greek Vegetable Salad. Purists will note it is made in the true Greek style, without lettuce.
Magwood, who ran a Toronto cooking school and catering company before moving into food television, has a flair for presentation. She finds leftover salad can be refrigerated overnight and is almost as good the next day.
Greek Vegetable Salad
Makes: 4 servings Dressing: 2 Tbsp fresh lemon juice 1 tsp chopped fresh oregano or 1/2 tsp dried 1/4 cup extra-virgin olive oil salt and freshly ground pepper Salad: 2 medium-size ripe tomatoes, chopped 1 large red bell pepper, chopped 1/2 seedless or 1 medium field cucumber, chopped 1/2 red onion, chopped 6 oz feta cheese, crumbled Kalamata olives (optional)
Dressing: In a small bowl, combine lemon juice and oregano. Slowly whisk in oil until blended. Season to taste with salt and pepper.
Salad: In a bowl, combine tomatoes, red pepper, cucumber and onion. Whisk dressing and toss with vegetables. (This can be done 1 to 6 hours before serving.) Just before serving, toss with feta and olives.