This Mediterranean Salad is a classic horiatiki/Greek salad gone wild.....Greek feta cheese, tomatoes, cucumber, red or gold bell peppers, Italian parsley, red onion, and Kalamata* olives from your favorite small producer are supplemented with carrots, purple cabbage, asparagus, mushrooms, avocado, romaine. and fresh flat leaf parsley, basil, and oregano ...most any vegetable can be added, this is what was on hand for this particular Mediterranean Salad.
Red onions and mushrooms may be marinated for an hour to mellow the onion.
To 3TB of Red Wine vinegar add 1tsp of honey, 1 tsp of dried oregano, 2 TB chopped fresh oregano, 1 minced clove of garlic, and 2 TB olive oil....add 3-4 sliced crimini mushrooms, and 1/4 thinly sliced red onion....allow to rest for one hour.
The marinade will be used as the dressing, and added to the final salad
Slice or chop tomatoes, cucumber, and vegetables available, toss with marinaded onions and mushrooms,
crumble in 2 oz of feta cheese, toss, and drizzle with marinade.
Serve with warm brown rice, pita bread or your favorite baguette
Salads are the time to be creative, go a little wild with your ingredient selection! No two salads should ever be exactly the same....
Just be sure to taste as you go along
From WebMD.com:
Slideshow: Top Cancer-Fighting Foods
Cucumber-Quinoa Salad: Combine chopped cucumber, steamed Black Quinoa, shredded carrot, fresh chopped mint with a spoon of Greek Yogurt, add sea salt and pepper, a little splash of extra virgin olive oil and a squeeze of fresh lemon
