Top 5 Mediterranean Greek Salad

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Top 5 Mediterranean Greek Salad
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Flatbread Salad including Chickpeas, Mint, Feta,
and Tomato
1/2 tsp. granulated sugar Kosher salt and freshly
ground black pepper 7 Tbs. extra-virgin olive
oil 1/3 cup packed, finely chopped fresh mint 1
15-oz. can chickpeas, drained and rinsed 8 oz.
cherry tomatoes, halved (about 1-1/2 cups) 6 oz.
sugar snap peas, trimmed and quartered on a
diagonal (about 1-3/4 cups) 6 oz. feta, crumbled
(about 1 heaping cup) 3 oz. baby arugula (3
packed cups) 2 Tbs. minced Peppadew peppers
(optional)
Position a rack in the center of the oven and
heat the oven to 350F. Bake the lavash on the
oven rack until lightly browned, 4 to 7 minutes
let cool (it will crisp as it cools). Meanwhile,
whisk the lemon juice, shallot, sugar, a large
pinch of salt, and a couple of grinds of pepper
in a small bowl. Let sit for 10 minutes, then
whisk in the olive oil and mint. Season to taste
with salt and pepper. Combine the chickpeas,
tomatoes, and snap peas in a large bowl. Toss
with the vinaigrette. Coarsely crumble the lavash
over the top. Add the feta, arugula, and peppers,
if using, and gently toss to combine. Serve
immediately.
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Warm Shrimp Salad including Feta and Honeydew
1-1/2 lb. extra-jumbo (16 to 20 per lb.) shrimp,
peeled (tails left on, if you like) and
deveined Kosher salt Pinch cayenne 1/4 cup
extra-virgin olive oil 2 Tbs. finely chopped
shallots 1 medium lime, finely grated to yield 1
tsp. zest, squeezed to yield 4 tsp. juice Freshly
ground black pepper 2 heads frisée (about 1/2
lb.), torn into bite-size pieces 1 medium (3 to 4
lb.) honeydew melon, peeled, seeded, and cut into
1/2-inch dice (about 4 cups) 8 oz. feta, crumbled
(about 1-1/2 cups) 1/4 cup thinly sliced fresh
mint 1 Tbs. plus 1 tsp. cracked coriander seeds
Season the shrimp lightly with salt and
cayenne. In a 12-inch skillet, heat 2 Tbs. of
the oil over medium-high heat until shimmering
hot. Add the shrimp and cook on one side until
pink, about 1 minute. Flip and add the shallots,
lime zest, and 1 tsp. of the lime juice. Turn the
heat to medium and cook until just opaque
throughout, about 1 minute more. In a large
bowl, whisk the remaining 2 Tbs. oil and 1 Tbs.
lime juice. Season to taste with salt and pepper.
Toss the frisée and the melon in the vinaigrette.
Divide equally among 4 dinner plates, top with
the shrimp, feta, mint, and coriander and serve.
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Shaved Fennel Salad including Lemon, Mint, and
Toasted Almonds
2 large fennel bulbs (about 4 lb. total) 3 Tbs.
fresh lemon juice Kosher salt 1/2 cup sliced
almonds, toasted 1/4 cup fresh mint leaves,
torn 1/4 cup extra-virgin olive oil Coarsely
ground black pepper
Trim the stalks from the fennel bulbs and remove
the tough outer layer. Cut the bulbs in half
lengthwise and core. Using a mandoline, shave the
fennel crosswise youll have about 6 cups. (If
you dont have a mandoline, quarter each bulb and
use a vegetable peeler to shave them
lengthwise.) In a medium bowl, toss the fennel
with the lemon juice and 1/2 tsp. salt and let
sit for 10 minutes. Add half of the almonds and
mint and all of the olive oil and toss to
combine. Transfer the salad to a platter or
divide it among serving plates. Scatter the
remaining almonds and mint over the top, finish
with a few grinds of pepper, and serve.
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Bread Salad Including Summer Beans and Feta
6 oz. coarse-textured rustic bread, 3 to 4 days
old Kosher salt and freshly ground black
pepper 1/2 lb. green beans, cut into 1-inch
pieces 1/2 lb. yellow wax beans, cut into 1-inch
pieces 3 medium red tomatoes, seeded and cut into
3/4-inch dice 3 medium yellow tomatoes, seeded
and cut into 3/4-inch dice 1 small red onion, cut
into 1/2-inch dice 1/4 cup fresh basil leaves,
lightly packed 1 Tbs. coarsely chopped fresh
oregano 5 Tbs. red-wine vinegar 1/3 cup
extra-virgin olive oil 2 cloves garlic, minced 12
oz. feta cheese, coarsely crumbled
Slice the bread into 1-inch slices. Sprinkle with
1/2 cup water and let sit for 2 minutes.
Carefully squeeze the bread until dry. Tear it
into 1-inch pieces and let rest on paper towels
for 20 minutes. Bring a large saucepan of salted
water to a boil. Add the green and yellow beans
and simmer until tender but still crisp, 3 to 5
minutes. Drain and cool. Place the tomatoes,
onions, bread, and cooled green and yellow beans
in a large serving bowl. Tear the basil into
1/2-inch pieces and toss carefully into the bowl
along with the oregano. In a small bowl, whisk
together the vinegar, oil, and garlic. Season
with salt and pepper. Carefully toss the salad
with the vinaigrette and let rest for 20 minutes.
Serve with the crumbled feta on top.
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Mixed Green Salad including Olives, Serrano Ham,
and Sherry Vinaigrette
9 Tbs. extra-virgin olive oil 2 Tbs. finely
grated manchego 1/4 tsp. paprika 1/2 loaf rustic
sourdough bread, cut into 3/4-inch cubes (about 4
cups) 1-1/2 Tbs. sherry vinegar 1 tsp. Dijon
mustard Kosher salt and freshly ground black
pepper 5 oz. (5 cups) mixed baby greens 3/4 cup
pitted and halved medium green olives (such as
manzanilla or picholine) 12 very thin slices of
Iberico or Serrano ham, torn into bite-size
pieces
Heat the oven to 400F. In a medium bowl combine
6 Tbs. of the oil, the manchego, and paprika.
Toss the bread cubes with the flavored oil.
Arrange the bread on a baking sheet and bake in
the center of the oven until crisp and
golden-brown, 6 to 8 minutes. Cool
completely. In a small bowl, combine the
vinegar, mustard, 1/4 tsp. salt, and a few grinds
of pepper. Gradually whisk in the remaining 3
Tbs. of oil. In a large bowl, toss the greens
with enough vinaigrette to lightly coat. Add the
olives and croutons and toss. Divide the salad
among the serving plates, top each with 3 torn
slices of ham, and serve.
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Buy special olive oil and other food products to
make Mediterranean Diet Greek Salad