Greek Salad

While a typical restaurant Greek salad has plenty of healthy ingredients (such as romaine lettuce, cucumbers, and tomatoes), it’s not exactly the most dazzling item you can be served. This modern main-dish riff offers a sumptuous mix of complex textures and bold flavours. We’ve also upped the ante by roasting the tomatoes, which makes them an even sweeter addition to summer salads.

2 cups (500 mL) cherry tomatoes
1 tsp (5 mL) + 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
3 medium-sized zucchini 
4 cups (1 L) arugula 
1 English cucumber, chopped
1/2 cup (125 mL) sliced marinated artichoke hearts
1/3 cup (80 mL) sliced kalamata olives
2 green onions, thinly sliced
3 oz (85 g) diced feta cheese
2 cups (500 mL) cooked or canned chickpeas, drained and rinsed 
2 Tbsp (30 mL) tahini 
Juice of 1/2 lemon
1/2 tsp (2 mL) cumin powder
1/2 tsp (2 mL) sweet paprika
1/4 tsp (1 mL) black pepper

Preheat oven to 400 F (200 C). In large bowl, toss together tomatoes and 1 tsp (5 mL) oil. Place tomatoes on baking sheet and cook until softened and beginning to shrivel, about 12 minutes.

Use flat vegetable peeler to shave zucchini into ribbons. Divide zucchini ribbons, arugula, cucumber, artichoke, olives, green onions, cheese, chickpeas, and tomatoes among serving plates.

Blend together 1/4 cup (60 mL) oil, tahini, lemon juice, cumin, paprika, and pepper. Drizzle dressing over salad.

Serves 4.

Each serving contains: 450 calories; 16 g protein; 28 g total fat (6 g sat. fat, 0 g trans fat); 40 g total carbohydrates (13 g sugars, 9 g fibre); 387 mg sodium

source: "Raise the Salad Bar", alive #381, July 2014