Forest Hill Farmhouse’s The Forest Hill Salad
11
- Prep Time10 min
- Total Time10 min
- Makes1 salad, plus 2 cups dressing
This salad brings together vibrant Greek flavours with a touch of balsamic, balanced with hearty ingredients to keep you fuelled throughout the day.
"This was one of the dishes that inspired Forest Hill Farmhouse," says Blair Bitove, founder of the popular Toronto-based salad house. "Long before we opened, it was a staple in my own kitchen. It's the kind of nourishing, flavourful meal that shaped our vision of bringing wholesome food into a more casual, everyday experience."
Farmhouse Balsamic Dressing
½ cup balsamic vinegar
1 clove crushed garlic
1-2 tsp kosher salt
⅓ cup maple syrup
2 tbsp smooth Dijon mustard
½ cup extra-virgin olive oil
1 cup vegetable oil
Salad
1 romaine heart, halved lengthwise and cut into strips
¼ cup thinly-sliced cucumbers
¼ cup thinly-sliced red onions
¼ cup sliced Kalamata olives
¼ cup grape tomatoes, halved
¼ cup cooked quinoa (see tip)
3 tbsp crumbled feta cheese
Half a roasted chicken breast, diced
¼ cup Farmhouse Balsamic dressing
Instructions
In a bowl, combine all dressing ingredients and whisk until smooth.
Place sliced romaine in a large bowl. Top with quinoa, cucumbers, red onions, olives, tomatoes, chicken and feta. Spoon over dressing. Toss and serve.
Kitchen tips
- To prepare quinoa, cook 1 cup quinoa in 1-3/4 cup boiling water for 15 min. Let stand for 10 min, then fluff with a fork. Makes 2 cups.
- Store leftover salad dressing in refrigerator for up to one week.
Find more delicious, dinner-in-a-bowl salad recipes.
