Two easy summer salad recipes from Foodland Ontario

Imagine a salad that tastes like your favourite items off a charcuterie board? That’s one of the dishes Foodland Ontario home economist Teresa Makarewicz shared with us today.

Charcuterie Salad


  • 2 tbsp (25 mL) balsamic vinegar
  • 2 tsp (10 mL) Ontario Honey
  • 1 tsp (5 mL) Dijon mustard
  • 1 clove Ontario Garlic, pressed
  • 1/4 cup (50 mL) olive oil
  • Salt and freshly ground pepper
  • 4 slices Ontario Prosciutto (60 g)
  • 4 cups (1 L) torn Ontario Red Leaf Lettuce
  • 2 cups (500 mL) Ontario Baby Spinach Leaves or Baby Arugula
  • 1 cup (250 mL) Ontario Raspberries
  • 1/2 cup (125 mL) diced Ontario Friulano or Cheddar Cheese
  • 1/3 cup (75 mL) Herbed Ontario Goat Cheese (Chèvre), crumbled
  • 1/2 cup (125 mL) maple walnuts (recipe below)
  • 8 crostini (toasted baguette slices)

Maple Walnuts

  • 1/2 cup (125 mL) walnut halves
  • 4 tsp (20 mL) Ontario Maple Syrup


  1. In liquid measure, stir together vinegar, honey, mustard and garlic. In steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.
  2. Line large microwave-safe plate with paper towel. Place prosciutto on top; cover with paper towels. Microwave on High for 2 minutes or until crisp. Cool slightly and break prosciutto into pieces.
  3. In large bowl, toss leaf lettuce and spinach with half of the reserved dressing. Divide greens among 4 plates. Top each with raspberries, Friulano cheese, goat cheese, prosciutto and walnuts. Serve with crostini and additional dressing on the side.

Maple Walnuts: In small skillet, toast walnuts over medium heat 2 to 3 minutes. Stir in maple syrup; increase heat to high, cook, stirring constantly, until nuts are glazed, about 1 minute. Cool on parchment paper-lined plate.

Tip: To make crostini, slice baguette into long diagonal 1/4-inch (5 mm) slices. Lightly brush with olive oil. Place on baking sheet and broil, turning once until golden.


Quinoa Tabbouleh Salad


  • 3/4 cup (175 mL) quinoa, rinsed
  • 1-1/2 cups (375 mL) frozen Ontario Edamame
  • 3 tbsp (45 mL) each fresh lemon juice and olive oil
  • 1-1/2 tsp (7 mL) ground sumac
  • 1/2 tsp (2 mL) salt
  • 2 cloves Ontario Garlic, pressed
  • 2 cups (500 mL) seeded, diced Ontario Tomatoes (about 3)
  • 1 cup (250 mL) minced fresh Ontario Parsley Leaves
  • 1/2 cup (125 mL) thinly sliced Ontario Green Onions
  • 1/3 cup (75 mL) chopped fresh Ontario Mint Leaves
  1. In medium saucepan, over high heat, bring quinoa and 1-1/2 cups (375 mL) water to boil. Reduce heat to medium-low, cover and simmer for 12 minutes. Stir in edamame, cover and cook for 3 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Spread out on baking sheet; cool to room temperature, about 20 minutes.
  2. In large bowl, stir together lemon juice, oil, sumac, salt and garlic. Add cooled quinoa mixture, tomatoes, parsley, onions and mint; toss to combine.

Tip: For extra flavour add crumbled Ontario feta cheese and for a spicy kick, stir in crushed red pepper flakes, to taste.