Since May is International Mediterranean Diet Month AND National Salad Month, we wanted to share some of our favorite salad recipes you can create using our all natural line of olives, peppers and more!
A traditional Mediterranean diet is heart healthy and budget friendly. It consists of large quantities of fresh fruits and vegetables, nuts, fish, whole grains, legumes, olive oil, less red meat and dairy and no processed foods, refined sugars and flour.
These salads are Mediterranean classics with a modern twist. You will find these recipes to be simple yet versatile enough to be used as a side dish and hearty enough to be the main course. Hope you enjoy!
Greek Grilled Shrimp Salad
1 pound raw shrimp (26-30 count), cleaned and deveined
1/4 c. & 1/2c. Extra Virgin Olive Oil
1/2 tsp. salt and pepper
2 medium tomatoes, quartered
1/3 c. Jeff’s Naturals™ Feta Cheese Stuffed Olives, sliced
1/2 c. Jeff’s Naturals™ Organic Pitted Whole Greek Kalamata Olives
1 tsp. dried oregano
1/3 c. aged balsamic vinegar
1/4 tsp. salt
1/4 tsp. Crushed Garlic
1 Tbsp. brown sugar
Fresh ground pepper
1 (10 oz.) bagged baby spinach leaves, washed
PREPARATION
Thread shrimp onto metal skewers (or wooden skewers soaked in boiling water for 15 minutes). Brush both sides of the shrimp with 1/4 cup olive oil and sprinkle with the 1/2 tsp. salt and pepper. Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Brush rack lightly with oil. Grill shrimp until cooked through, about 2 minutes per side.
Meanwhile, in a medium bowl mix the crushed garlic, sugar, salt, oregano and balsamic vinegar. Slowly whisk in the 1/2 cup of olive oil.
In a large serving bowl, combine the spinach, tomatoes, cheese, olives, and shrimp. Lightly toss the salad with the dressing. Top with fresh ground pepper and serve.
Recipe: Indian Summer Palette Salad
Salad:
8 c. mixed greens (baby greens, fancy blend)
1/2 c. medium red onion, sliced
1/4 c. basil, finely chopped
1 jar Jeff’s Naturals™ Whole Pitted Kalamata Olives, drained
1 jar Jeff’s Naturals™ Garlic Stuffed Olives, drained
6 Roma tomatoes, quartered
1 c. shaved Parmesan cheese
Dressing:
4 Tbsp. balsamic vinegar
2 Tbsp. white wine
2 Tbsp. extra virgin olive oil
1 Tbsp. Jeff’s Naturals™ Sun-Ripened Dried Tomatoes, diced fine
1 Tbsp. crushed garlic
1 Tbsp. Jeff’s Naturals™ Non-Pareil Capers
Salt and pepper to taste
PREPARATION
Combine dressing ingredients in a small bowl and whisk briskly to combine and blend. Set aside. Place greens, red onion and basil in large shallow bowl (like a pasta bowl). Gently toss to mix.
Scatter olives over the greens. Arrange tomatoes on the outer perimeter of the bowl. Scatter cheese over the center of the salad. Re-whisk the vinaigrette and drizzle over the salad and serve immediately.
Mediterranean Bean Salad
1 can (15 oz.) small white beans, rinsed and drained
1 can (15 oz.) cannellini beans, rinsed and drained
1 jar Artichoke Hearts, coarsely chopped (not drained)
1 c. Jeff’s Naturals™ Roasted Red Bell Peppers, coarsely chopped (not drained)
3/4 c. Jeff’s Naturals™ Organic Pitted Whole Greek Kalamata Olives
1/2 c. red onion, finely chopped
1/4 c.Jeff’s Naturals™ Sun-Ripened Dried Tomatoes (not drained)
2 tbsp. white balsamic vinegar
1/2 c. fresh basil, sliced thing
salt and pepper to taste
*Calculated ingredients may not always be as accurate as the original recipe.
PREPARATION
Stir together all ingredients except basil. Cover and let marinate, refrigerated, for a least 1 hour. Stir in basil just before serving.
Recipe: Watermelon, Olive, Jalapeño and Feta Salad
1 Tbsp. Jeff’s Naturals™ Pitted Kalamata Olives, drained and diced
1 Tbsp. Jeff’s Naturals™ Sliced Tamed Jalapeño Peppers, drained and diced
2 c. seedless watermelon, rind removed, cut into 1”cubes
1/2 c. feta cheese, crumbled
1/4 c. red onion, finely diced
1 Tbsp. mint leaves, finely chopped
1 Tbsp. green onion, finely chopped
1 Tbsp. extra virgin olive oil
Salt and pepper to taste
PREPARATION
In a large mixing bowl add all ingredients and gently mix. Season with salt and pepper to taste. Chill for 5 to 10 minutes before serving. Served chilled.
Chef’s note: A refreshing salad, perfect side dish for any meal. Great with grilled dishes and sandwiches.
Greek Salad
1 c. Extra Virgin Olive Oil
1/2 c. white wine vinegar
2 Tbsp. dried oregano
2 c. feta cheese, diced
1 jar Jeff’s Naturals™ Roasted Bell Pepper Strips, drained
1 jar Jeff’s Naturals™ Sliced Golden Greek Peperoncini
3 green bell peppers, seeds and membranes removed, sliced
3 large cucumbers, preferably seedless, peeled and sliced
1 jarJeff’s Naturals™ Organic Sliced Greek Kalamata Olives, roughly chopped
2 large red onions, peeled and thinly sliced
1-1/2 pints cherry tomatoes, halved
Freshly ground black pepper to taste
*Calculated ingredients may not always be as accurate as the original recipe.
PREPARATION
Combine all of the ingredients together in a stainless or non-reactive bowl, and toss together. Allow to marinate 15 minutes. Toss again before serving. Serve on nicely arranged lettuce leaves.
