Breathe in the warm sea salt-scented air, imagine the robust fragrances of fruity olive oil, sun drenched herbs, citrus and fruits. These simple ingredients, made perfect simply from the Mediterranean climate, makes for welcome accompaniments to your backyard meals.
As we slowly begin to come together once again this summer, it’ll be important to spend as much time with the people in our bubbles as possible. The salads of the Mediterranean are simple to prepare and are versatile to pair well with a myriad of eats coming off of the grill.
Feta and watermelon work well as the salinity of the feta cuts into the juicy sweetness of the watermelon. This is one of my favourite summer salads. During the hottest weeks of the summer, I almost exclusively eat watermelon. Sometimes, I like to squeeze a little bit of fresh lime juice and a sprinkling of sea salt over a bowl of cubed watermelon; it is one of the easiest salads you can make with such a rewarding flavour payoff. This salad goes well with grilled chicken or pork; think Greek souvlaki.
For the uninitiated into the cuisine of the Mediterranean, lentils are a popular staple that is utilized in various preparations. Lentils are a legume boasting high levels of iron, polyphenols, magnesium and folic acid.
While the nutritional boons of lentils are inviting, lentils are also very affordable, especially when you purchase them dried. This lentil salad is best made the day before you plan to eat; let those flavours intertwine for ultimate gastronomic pleasure. I especially love pairing this salad with grilled seafood like salmon, halibut or any shellfish, but shrimp would be my top pick.
Feta & Watermelon Salad
Created by: Chef Ilona Daniel
Serves 4
1 cup crumbled feta cheese
3 tbsp extra virgin olive oil
3 tbsp chopped fresh basil
1/2 cup black oil cured olives, pitted and chopped
4 cups of watermelon sliced thinly
1 bunch of mint, chiffonade
1 Boston bib lettuce, roughly torn
2 green onions, sliced thinly
Juice of a lime
Salt & pepper to taste
Additional 1/4 cup olive oil
Marinate the feta with the basil oil and chopped basil for an hour.
Meanwhile, prepare the other ingredients. Toss the lettuce, watermelon, mint, green onions, lime juice, olive oil, and olives gently, and scatter across a platter. Place cheese atop of salad and serve immediately
Greek Lentil Salad
Created by: Chef Ilona Daniel
400g brown lentils, picked and rinsed (14 oz.)
1 bay leaf
2-3 peppers (red, orange, yellow), roasted and sliced
250g feta cheese, crumbled (9 oz.)
10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes
1 red onion, chopped
a handful fresh parsley (or dill), chopped
a handful fresh mint, chopped
10 kalamata olives, pitted and sliced
salt and freshly ground pepper
For the dressing
6 tbsps extra virgin olive oil
6 tbsps red wine vinegar
1 clove of garlic, minced
Pinch of sweet paprika
To prepare this Greek-style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6 centimetres of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. The lentils should be cooked, but still retain a firm texture.
In the meantime, prepare the vegetables. You could use the peppers raw, cut into little cubes or roasted.
To prepare the dressing, add all the ingredients in a bowl and whisk to combine.
When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled, place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving.
Chef Ilona Daniel welcomes comments from readers by email at [email protected] or on twitter: Twitter.com/chef_ilona
