Salads that eat like a meal are the perfect go-to dish for quick, summer dinners. Christine Cushing shares two of her favourite hearty salads that we can't get enough of.
For the pork-style gyro salad:
1/4 cup extra virgin olive oil separated
1 pork tenderloin, sliced into medallions, about 6 millimeters thick
1 teaspoon dried Greek oregano
Sea salt and freshly cracked black pepper
Sweet paprika, to taste
1 sprig whole rosemary
1 red onion, finely sliced
1/2 head romaine lettuce, washed and torn
Grape tomatoes cut in half, to taste
1/4 cup apple cider vinegar
For the express tzatziki:
1/2 cup plain Greek yogurt
1/2 English cucumber, grated
1 clove garlic, grated
In a bowl, combine one tablespoon olive oil, pork tenderloin, oregano, salt, pepper and paprika. Toss to blend. Set aside until ready to cook.
Make the express tzatziki by combining yogurt, grated cucumber and garlic into a small bowl and stirring well. Adjust seasoning. Set aside.
In a large skillet, heat another tablespoon olive oil over medium high heat and toss in sliced red onions and whole rosemary sprig. Sauté for two minutes or until just soft. Add the pork and continue to sauté until pork is golden and cooked but still slightly pink in center. Remove rosemary and discard.
To assemble, in a large shallow bowl, toss the romaine lettuce with tomatoes, remaining olive oil and apple cider vinegar. Season to taste and immediately lay cooked pork on top and drizzle with some tzatziki sauce to taste.