This showstopper salad is a sophisticated take on a Greek Salad – all the flavour but simplified for your convenience.
Our Fried Onion and Garlic flavours add a robust but fresh flavour without a bunch of extra ingredients, giving you a clean bite without having to buy half the produce aisle. The Gorgonzola is a great complement to the olives and parmesan and takes your dressing from everyday to gourmet at a fraction of the cost.
This flavourful salad is the perfect recipe for gatherings. It’s bursting with fresh flavour, comes together quickly, and easily feeds a crowd. For some added color and depth of flavour, try it grilled! Check it out!
Grilled Greek Salad with Candied Kalamata Olives Recipe
Candied Olives (Optional)
- 1 jar black Kalamata olives, drained
- 1 cup sugar
- 1 cup water
Romaine & Grilled Tomatoes
- 2 large romaine lettuce hearts
- 1 pint grape tomatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 10 drops Hedessent Fried Onion flavouring
- ¾ cup mayonnaise
- 10 drops Hedessent Garlic
- 10 drops Hedessent Gorgonzola
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1 lemon, juiced
- Small wedge Parmesan cheese, optional
- Heat sugar with one cup of water in a small saucepan until sugar is dissolved. Add drained olives to the pan and simmer on low for 10-12 minutes to candy the olives. Drain olives and discard liquid.
Romaine Lettuce & Roasted Tomatoes
- Cut lettuce lengthwise into halves. Combine olive oil, and Fried Onion Flavouring and brush cut sides of lettuce. (If you’re planning to grill, add the lettuce for 3-5 minutes or until there are grill marks and the lettuce looks slightly charred. Make sure to grill both sides.)
- On the barbecue grill, warm grape tomatoes just until the skins burst. Sprinkle with salt.
- Whisk together mayonnaise, lemon juice, Garlic and Gorgonzola flavours, salt, and pepper.
- Place romaine halves cut side up. Divide tomatoes and a few olives on each lettuce. You can assemble the salad on individual plates or a large platter. Drizzle dressing over everything. Make Parmesan curls using a vegetable peeler and sprinkle a few on top of each salad. Finish with more cracked pepper if desired.
Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.
Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.