A simple tomato and cucumber salad inspired by a Middle Eastern recipe. Terrific on its own or with grilled Halloumi or feta.
Baby spinach, hard boiled eggs, crispy bacon and roasted walnuts dressed with a warm bacon vinaigrette. Satisfying enough for a light lunch or dinner.
For this recipe, you can use lima beans, butter beans or fava beans. This cool lemony salad is one of my favorites and quick to prepare.
It’s one of the most popular dishes in a Spanish tapas bar, Russian Potato Salad. During the Franco dictatorship the word Russia was “prohibido” hence the dish was called – in public only – Ensalada Nacional. As part of a tapas dish tuna (canned or small shrimps are added as well as sliced hard boiled eggs as garnish. I love Ensalada Rusa also as a side dish without tuna.
The French Green Lentils, also called Puy Lentils, are considered by many cooks to be the best lentils. The oven dried tomatoes and Gorgonzola cheese highlight this tasty salad.
Moroccan tomato salad is tasty, easy to prepare and an excellent salad to accompany meat, fish, and grain dishes. Add green olives or capers or preserved lemons but always pick the ripest and firmest tomatoes. I personally prefer to cut tomatoes in slices, they are less prone to get watery.
A combination that has everything going for it. One of those recipes where the end result is more than the sum of parts. I prefer to use white balsamic vinegar, a mild vinegar which does not overpower the pepperiness of the arugula and the pungency of the blue cheese.
A salad that is a feast for the eyes and palate composed in a snap. Halloumi cheese is unique among cheeses. It is lightly salted and retains its shape when exposed to high temperatures. A perfect partner for grilled vegetables. Halloumi cheese is available at specialty stores in the US. An acceptable substitute is the Mexican Queso Blanco or Queso Fresco which has similar qualities. It does not melt when fried or grilled.
This light, refreshing pasta salad can be made ahead without any loss of flavor, just make sure that the ratio pasta-veggies is balanced. The dish is easily transformed into a vegetarian fare by omitting the bacon rashers. A nice crusty bread and a chilled rosé are superb matches.
We had dinner in late March in a small B&B near Triora in the mountains of Liguria, about 1/2 hour drive northeast of Ventimiglia. We arrived rather late in the evening and Dona Guiseppa was kind enough to prepare this simple but very tasty dish. We had some of her red wine and the crusty bread from the local bakery – delicious!
A simple salad, refreshing and so typical of the Provence. This dish can be prepared one day ahead. Kept refrigerated it is served at room temperature, ideal for parties.
Choose your asparagus spears well and you will be rewarded. Look for spears that are firm and have a glossy green. Avoid any dry and wrinkled ones. Tips should be upright and green, not looking tired.
Serve on its own or as a side dish to grilled meats.
Romanesco is the little known member of the broccoli family. In my search how to prepare it, I soon realized that there were hardly any Romanesco recipes around, so I decided to create one. It turned out a delicious array of textures and a bright complement to your choice of roast meat. Great as a vegetarian option on its own.
A French Riviera bistro classic named after the city of Nice. In my opinion, one of the best combinations of salad ingredients invented. This sunny dish makes for a fine supper on a hot evening. Accompanied by a crusty bread and a glass of cool rose is just what the doctor ordered.
Asparagus stands up quite well with sharp flavors like ginger and chili peppers. They actually accentuate this vegetable’s flavor.
This recipe makes for an eye-catching appetizer or elegant light lunch.
This recipe is an easy, delicious and healthy salad. It can be made in advance. It actually tastes better if eggplants absorb the olive oil marinade overnight. In any case, you need to let it marinade for at least 30 minutes.
Ensalada de Huevos Duros y Pimenton is a traditional Tapas dish from Spain. Tapas are certainly Spain’s best food invention, real soul food. Simple ingredients presented with flair, especially appealing in warm weather.
The red peppers gain in flavor when served at room temperature. The substantial amount of garlic and parsley in the vinaigrette, make this salad particularly tasty.
The mild taste of the cauliflower is the ideal canvas to complement some Mediterranean favorites like olives, capers, anchovies and peppers. Marinating it overnight will allow the flavors mingle and absorb. Insalata de Cavolfiore is great with roasted meats or as an entree.
Insalata di Melanzane, a wonderful summer dish, very popular all around the Mediterranean when eggplants can be found in abundance. In Europe we often use the term aubergine instead of eggplant. Each region does this dish a bit differently and each family has its own heirloom recipes
This colorful salad just tastes as good as it looks, it’s called Kalamarakia Salata in Greece. Squid is a much prized delicacy in all Mediterranean countries. Once you know how to prepare it: a real delight!