Mother’s Day has become an important day for all of us to celebrate our moms! I love making brunch and am always in favour of it being simple and easy.
We want to have delicious food, enjoy family time, and because I’m also a mom, not have it be too much work. I try and keep it simple with breads, bagels, spreads and salads.
This is one of our favourite Greek salad recipes, and is a great addition to any brunch. It’s packed with colour and flavour, and can be enjoyed by all.
Wishing all the moms out there a Happy Mother’s Day!
EASY GREEK SALAD
INGREDIENTS FOR SALAD
• 4 to 5 cups romaine or head lettuce, in bite size pieces
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 tomatoes, thinly sliced
• 1 Belgian endive, thinly sliced
• 1 cup sliced black olives
• 1 cup feta cheese, broken into small pieces
INGREDIENTS FOR DRESSING
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/8 cup white vinegar
• 3 to 4 cloves chopped garlic
• 2 to 3 fresh chives, finely chopped
• 1 to 2 tsp dried oregano
• Salt and pepper to taste
INSTRUCTIONS
1. Layer all salad ingredients, leaving the olives and the feta for the top of the salad.
2. Mix all dressing ingredients until well combined.
3. Pour dressing over salad, then lightly toss and enjoy!
(There may be more dressing than you need for this salad in the recipe. It stays well in the fridge for seven to nine days.)
York Region resident Amy Stopnicki is an award-winning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram at @amystopnicki_ or email her at amy.stopnicki@gmail.com.