Top 5 Mediterranean Greek Salad презентация

the center of the oven and heat the oven to 350°F. 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.

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)

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.

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

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; you’ll have about 6 cups. (If you don’t 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.

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

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.

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

oven to 400°F. 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.

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

Diet Greek Salad

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