Nouveau Greek Salad 2015 - a modern twist on a classic dish

By Rose Reisman If you’re attempting to hit the reset button with your New Year’s Resolutions, you have to go the Mediterranean route.  Vegetables, whole grains, fish and virgin olive oil are the primary focus of this diet. We’re all used to traditional Greek fare in Toronto; just go down to Greektown on the Danforth and you have your pick. For a change of pace, I ventured downtown for an incredible meal at Estiatorio Volos, a refined Greek restaurant in the heart of our financial and theatre district. The dining room is more formal than the traditional spots, but entertaining at the same time - their chandelier is made from fishing buoys! What’s wonderful in this elegant environment is that the traditional Greek hospitality is still present. Volos has taken Greek to a different level with their menu, with modern twists on Greek dishes and infusing Canadian foods with Mediterranean elements. My favourite dish was the grilled octopus with walnut caviar and glazed figs. My husband enjoyed the braised lamb shank with a feta mash, Swiss chard and crispy leeks. Both cooked to perfection. Don’t expect an ambiance like “My Big Fat Greek Wedding” - no “Opa’s!” or overkill of ouzo. Just a refined take on traditional Greek fare.  Healthier, delicious and an entertaining experience. Enjoy my twist on the traditional Greek salad. Nouveau Greek Salad with Feta Dressing Makes 4 servings 1 medium head romaine lettuce, cut into bite-sized pieces 1 cup coloured cherry tomatoes, sliced in half 1⁄3 cup diced sun-dried tomatoes 1 cup sliced baby cucumber, cut in half 1⁄3 cup halved black olives 1⁄3 cup diced red onion ½ cup diced reduced-fat feta cheese (2 oz) Feta cheese dressing 1⁄3 cup crumbled reduced-fat feta cheese (1½ oz) ½ cup softened reduced-fat cream cheese (2 oz) 3 Tbsp reduced-fat sour cream ½ tsp finely chopped garlic 1 Tbsp lemon juice 3 Tbsp water ½ tsp dried basil

  1. Place the lettuce on a large serving platter.
  2. Scatter the tomatoes, sun-dried tomatoes, cucumber, olives, onion and feta cheese decoratively overtop.
  3. To make the dressing: In a small food processor, add the feta and cream cheeses, sour cream, garlic, lemon juice, water and basil. Purée until smooth, adding more water if too thick. Pour overtop of the salad.

Preparation time: 20 minutes Make ahead: Prepare the salad and dressing early in the day. Dress just before serving. Nutritional Information per Serving Calories 135 Carbohydrates 10 g Fibre 2.5 g Protein 6.9 g Total fat 7 g Saturated fat 4 g Cholesterol 14 mg Sodium 420 mg Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman Photo: Mike McColl, from The Best of Rose Reisman (Whitecap Books)

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