Grilled Turkey Village Salad

With the weather warming up, this recipe gives you the perfect reason to fire up the grill. Using a simple list of ingredients for the marinade and salad dressing, you can add your favourite combination of vegetables and salad greens for a healthy lunch or dinner that’s ready in 30 minutes.

INGREDIENTS

• 3 tbsp (45 mL) extra virgin olive oil 
• 1/2 tsp (2 mL) grated lemon rind 
• 2 tbsp (30 mL) lemon juice 
• 2 tsp (10 mL) dried oregano leaves 
• 1/4 tsp (1 mL) each salt and pepper 
• 1 boneless skinless Ontario turkey breast (about 1 lb/454 g)  
• 1 small English cucumber, chopped 
• 2 tomatoes, chopped 
• 1/2 cup (125 mL) coarsely chopped red onion 
• 1/2 cup (125 mL) sundried black olives, pitted and halved 
• 1/4 cup (60 mL) chopped fresh parsley or mint 
• 1/2 cup (125 mL) cubed feta cheese  

Lemon Oregano Dressing: 

• 3 tbsp (45 mL) extra virgin olive oil 
• 1/4 tsp (1 mL) grated lemon zest 
• 2 tbsp (30 mL) lemon juice 
• 1 tsp (5 mL) dried oregano leaves 
• 3/4 tsp (4 mL) salt 
• 1/2 tsp (2 mL) pepper 

DIRECTIONS

ONE: In a shallow dish, whisk together oil, lemon rind and juice, oregano, salt and pepper. Add turkey breast and turn to coat well. Let stand for 15 minutes or cover and refrigerate for up to 24 hours, turning once. 

TWO: Place turkey breast on greased grill over medium high heat and grill, turning once for about 15 minutes or until no longer pink inside and juices run clear. Remove to cutting board and let stand for 5 minutes before cutting into cubes. 

FOR THE DRESSING
ONE: Lemon Oregano Dressing: In a bowl, whisk together oil, lemon zest and juice, oregano, salt and pepper; set aside. 

TWO:  In a large bowl, combine cucumber, tomatoes, onion and olives. Toss with dressing and stir in cubed turkey and parsley to serve. Sprinkle with feta, if using.