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- Course Salads
- Prep. Time 15 mins
- Yields 4 to 6 servings
Ingredients
Romaine lettuce leaves
Arugula
or
curly
endive leaves
4
tomatoes, sliced
1
English cucumber, peeled and diced
2
yellow onions, sliced
2
garlic cloves, finely chopped
15
marinated olives
6
marinated medium hot peppers
2
green bell peppers, sliced
Juice of 1
lemon
Fresh oregano
Fresh basil
Salt and pepper, to taste
1/3 cup
(80 mL)
olive oil
8 oz
(250 g)
Canadian Feta cheese, crumbled
Did you know?
Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.
This recipe is brought to you by:Preparation
Line serving dish with lettuce and arugula leaves. Top with tomato, cucumber, onion rings, garlic, olives and peppers.
Drizzle salad with lemon juice and season to taste with oregano, basil, salt and pepper. Sprinkle with olive oil and crumbled Canadian Feta cheese . Serve immediately.
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