It takes a community to make a village salad, starting with the Ontario greenhouse farmer. Using the controlled environment, they grow the highest quality tomatoes, peppers, and cucumbers. When it’s time to harvest, skilled workers cruise the rows, picking and packing the pristine vegetables. Truck drivers then deliver the produce across the province and beyond. Finally, our frontline grocery teams beautifully display the local bounty before you fill your cart. Enjoy these summery salads and raise a glass to all the wonderful people who helped put Ontario greenhouse vegetables onto your plate.
The Essential Village Salad – serves 4 to 6
- 1 lb (455 g) mixed ripe Ontario greenhouse tomatoes (heirlooms can add a punch of colour!)
- 4 Ontario greenhouse mini cucumbers (or 2/3 Ontario greenhouse English cucumber)
- 1 Ontario greenhouse pepper (be as colourful as you want!)
- 1/3 cup (80 mL) thinly sliced red onion
- 1 tbsp (15 mL) chopped flat-leaf parsley
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 tbsp (30 mL) red wine vinegar
- Salt and pepper to taste
Cut tomatoes into wedges. Cut cherry and grape tomatoes in half. Slice cucumbers on bias. (If using English cucumber, halve lengthwise first.) Cut pepper into bite-size pieces. Place vegetables in a large mixing bowl with onion and parsley. Drizzle with oil and vinegar. Season with salt and pepper. Mix thoroughly. Transfer to serving dish.
Greek: Omit parsley, and arrange vegetables on serving platter. Drizzle with oil and vinegar. Season with salt and pepper. Top with 1 cup (250 mL) cubed feta, 1/2 cup (125 mL) pitted kalamata olives and 1 tsp (5 mL) dried oregano. (Alternatively, toss everything together in a bowl.)
Middle Eastern: Cut vegetables into 3/4-inch (2-cm) pieces, substitute fresh lemon juice for vinegar, and omit parsley. Add 2 green onions thinly sliced on bias and 1/4 cup (60 mL) chopped mint. Spread 1-lb (455 g) container hummus on the bottom of the serving platter. Gently stir 1 cup (250 mL) pita chips broken into 1-inch (2.5-mm) pieces into salad then mound on top of hummus. Sprinkle with a large pinch of sumac (optional).
West Coast: Seed tomatoes and cucumbers (if desired), and cut vegetables into 1/2-inch (1-cm) pieces. Substitute fresh lime juice for vinegar and omit parsley. Add 1/3 cup (80 mL) diced white onion, 1 finely chopped jalapeño and 3/4 lb (340 g) chopped cooked shrimp. Cover and refrigerate salad at least 1 hour. Before serving, stir in 1 diced ripe avocado and 1/4 cup (60 mL) chopped cilantro.
Want to learn more? Try our 360 VR experience at www.greenhousegoodness.com!