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Romanesco Concerto Greek Salad

Since some feta cheese can be salty, taste before adding additional seasoning. An excellent salad to serve with grilled fish or chicken or to part of a buffet or alfresco table. To speed up cooling vegetables, transfer to a shallow dish and refrigerate for 15 minutes.

Preparation Time: 25 minutes to roast vegetables plus cooling time, 10 minutes for remaining prep
Cook Time: 25 minutes (as above - for roasting and cooling)
Serving: 6 servings

Ingredients:

•   500 g (1 bag) Europe's Best® Romanesco Concerto™, frozen
•   15 mL (1 tbsp) olive oil
•   2 mL (1/2 tsp) salt
•   1 mL (1/4 tsp) pepper
•   2 medium tomatoes, cut in 8 wedges
•   375 mL (1 1/2 cups) diced cucumber
•   125 mL (1/2 cup) olives
•   30 mL (2 tbsp) olive oil
•   45 mL (3 tbsp) lemon juice
•   250 mL (1 cup) crumbled feta
•   30 mL (2 tbsp) chopped fresh dill

Preparation:

1.  On a parchment-lined shallow baking dish or baking sheet, spread Europe’s Best® Romanesco Concerto™ and drizzle with olive oil. Roast in a preheated 210 °C (425 °F) oven for 25 minutes or until vegetables are tender and most of juices have evaporated. Remove and cool to room temperature.
2.  Place roasted vegetables into a shallow serving dish. Arrange tomatoes, cucumber and olives over vegetables. Drizzle with oil, lemon juice, and salt and pepper to taste. Toss gently.
3.  Sprinkle with crumbled feta and dill.

Make Ahead:
Salad can be made and refrigerated four hours ahead of time.

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