Category: Mediterranean

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Watermelon and Charred-Tomato Salad

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

This easy watermelon salad is ideal for eating outside under the warm sun. Watermelon and mint are refreshing and flavorful, while briny olives and feta offer savory counterpoints. Although chef Jacques Pépin cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste

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Pan-Seared Chicken Breasts With Crunchy Radish Salad

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Keto-Friendly, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Paleo, Peanut-Free, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Wheat-Free

Step 1 Trim green tops from 12 oz. radishes (such as red, icicle, watermelon, or daikon); compost or save for another use. Cut radishes into quarters if smaller or into ½” pieces if larger. Transfer to a medium bowl and season generously with kosher salt and freshly ground pepper. Toss radishes with your hands, squeezing

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Avocado And Grapefruit Salad

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, No oil added, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

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Pink Grapefruit & Avocado Salad

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

This healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that’s a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn’t have to be peeled, but regular cucumbers work well too–just

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White Wine and Tuscan Kale Caesar Salad with Crispy Shiitakes

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Keto-Friendly, Kidney-Friendly, Kosher, Low Potassium, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

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Beet Salad with Tehina Sauce and Fresh Herbs

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

Photo by Mark Weinberg Makes 4 cups Author Notes This beet salad comes from Michael Solomonov’s cookbook Zahav (Houghton Mifflin Harcourt, 2015). It’s one of the best cold salads I’ve ever had—earthy from the salt-crusted, roasted beets, lemony and rich from the tehina sauce, and bright from the fresh herbs. There’s a recipe within a

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Lobster Salad with Greens and Citrus Vinaigrette

Alcohol-Free, Celery-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Keto-Friendly, Lupine-Free, Mediterranean, Mollusk-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Tree-Nut-Free, Wheat-Free

Our lobster salad recipe combines sweet lobster meat and juicy tomatoes with a citrusy vinaigrette for an elegant, company-worthy seafood dish. To make it, you’ll first cook lobsters in simmering water, then chill them down in an ice bath while you prepare the other ingredients. Oranges and lemon add both their juice and zest to

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