Juiciest baked cilantro lime chicken recipe with bold Mediterranean seasoning and the BEST garlicky lime sauce! Make it in the oven or Crockpot. Serve baked cilantro lime chicken over rice or your favorite grain to make use of the delicious sauce! Baked cilantro lime chickenOf the many chicken recipes I've shared with you here, this cilantro lime chicken is one that is regularly requested by my family. Fresh cilantro and lime juice are the perfect duo that many associate with Mexican cuisine. But they are also gloriously used in Mediterranean cooking â often combined with garlic and a host of warm spices. In this one-pan cilantro lime chicken recipe, the chicken thighs take on a simple and delicious seasoning that includes warm spices like paprika, nutmeg, seasoned salt, and garlic powder. And white wine, lime juice, chicken broth, and cilantro form a show-stopping sauce in which the chicken cooks until fall-apart-tender! Youâll want to put the delicious sauce to use; pour it over some rice, bulgur, or your favorite grain. Ingredients for cilantro lime chicken thighsThis baked chicken thighs recipe comes together with simple ingredients. Hereâs what youâll need to make it:
How do you make cilantro lime chicken?This chicken recipe is as simple as season, brown, and bake. Hereâs how you make chicken with lime and cilantro (printer-friendly recipe below):
Slow cooker optionIf you're wondering whether you can make cilantro lime chicken in a slow cooker, the answer is YES! Here's what you do:
I personally prefer baked cilantro lime chicken, but the slow cooker option is wonderful as well, especially when you need a hands-off alternative. Can I use chicken breasts to make this recipe?While bone-in skin-on chicken thighs are my usual choice for maximum juiciness, you can also use boneless skinless chicken breasts. Be sure to pound them with a meat mallet until the breast is an even thickness to ensure the entire breast cooks at the same speed. Because breasts cook faster than thighs, you will need to adjust the cooking time accordingly. If baked in a 425 degrees F heated oven, chicken breasts are cooked in about 18 to 20 minutes, depending on their size and thickness. My Italian baked chicken breast recipe is a good guide to help you estimate how much time you need. Can I use boneless chicken thighs instead?Yes, if you like, you can use boneless skinless chicken thighs. As with chicken breasts, boneless chicken thighs will cook faster than bone-in (around 30 minutes at 425 degrees F). See my baharat baked chicken thighs recipe for more tips on how long to bake boneless chicken thighs. What to serve with cilantro lime chickenCilantro lime chicken thighs are perfect with a hunk of crusty bread of rice or grains (barley and bulgur will both work well here) to soak up the delicious sauce! If youâre a potato person, you canât go wrong with Greek potatoes. And if youâre looking for something green that goes well with baked chicken thighs, try baked zucchini, roasted cauliflower, or Brussels sprouts. If youâre adding a big salad to start, try black bean and corn salad, lemon parmesan lettuce salad, or roasted asparagus salad. Leftovers and storageIf you have any leftover cilantro lime chicken, allow it to cool completely before transferring to a tight-lid container. It will keep in the refrigerator for up to 4 days. Reheat on the stovetop in a skillet over medium heat until warmed through. More chicken thighs recipesCheck out our collection of Mediterranean diet recipes. For all recipes, visit us here. Easy Cilantro Lime Chicken Recipe
All-star cilantro lime chicken recipe! Chicken thighs, prepared Mediterranean-style with a special spice mixture and cooked to tender perfection in a tasty garlic, lime and cilantro sauce. You can cook this in the oven (my preference) or in the slow cooker (see notes for instructions). Bone-in, skin-on chicken thighs are my preference here, but you can use boneless thighs or even chicken breasts if you like. (Note that cooking time will change, and I've listed all the details in the post.)
Course Entree
Cuisine Mediterranean
Diet Gluten Free
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 pieces
Calories 289.5kcal
Author Suzy Karadsheh
IngredientsSpice mix:
Instructions
VideoNotes
Nutrition
Calories: 289.5kcal | Carbohydrates: 5.1g | Protein: 19.2g | Fat: 19g | Saturated Fat: 5.1g | Cholesterol: 110.7mg | Potassium: 346.2mg | Fiber: 0.8g | Vitamin A: 219.7IU | Vitamin C: 9.7mg | Calcium: 24.9mg | Iron: 1.2mg
*This post first appeared on The Mediterranean Dish in 2015 and has recently been updated with new information and media of readers' benefit. The post Easy Cilantro Lime Chicken Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/cilantro-lime-chicken-thighs-recipe/
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Fresh charred corn kernels, crisp cucumbers, sweet carrots, shallots, and fresh herbs come together to make this delicious grilled corn salad recipe! Youâll love the bright and simple corn salad dressing and big Mediterranean flavors (you can add feta too)! Summer corn saladGrilling an ear of corn over the direct heat of a gas burner is the easiest and fastest way I know to get perfectly charred kernels! But in the absence of a gas stove, you can use an outdoor grill or even an indoor griddle. Anyway to get to grill it, fresh corn is just that much more delicious! We eat sweet grilled corn all summer longâas a snack, finished with a dash of Aleppo pepper flakes and a squeeze of lime juice, or as a side dish next to other grilled things like whole grilled chicken or salmon. But if youâre looking for more ideas, this fresh corn salad with crunchy veggies and bold Mediterranean flavors is worth a try! Youâll love the light dressing and bold flavors from fresh herbs, ginger, and cumin. And itâs the perfect make-ahead salad because itâs even more delicious the next day! In this post
What should I look for when buying corn?A good corn salad starts with the best sweet corn you can find. When buying corn, look for bright green husks that are wrapped tightly around the ear (no dry husks or brown spots). The tassels â the corn silk that peeks out at the top â should also be fresh-looking and damp, and light brown or golden in color. Avoid corn with tassels that are black, dry, or mushy. And the kernels should feel firm and full, with no soft spots or sections with missing corn kernels. Ingredients youâll need for this corn salad recipeThis easy summer salad takes just a handful of simple ingredients beginning with fresh sweet corn. Here is what you need to make it:
The dressingThe perfect dressing for this salad is one that is light with just enough acid to enhance the sweetness of the corn. My corn salad dressing is made of a large splash of red wine vinegar and extra virgin olive oil. Use a medium-intensity olive oil like our fruity Spanish Hojiblanca EVOO, or even a more robust oil like our peppery Early Harvest Greek EVOO. How to make grilled corn saladGrilling the corn is the most time-consuming part of this easy corn salad recipe (and it only takes a few minutes). Once thatâs done, all you need to do is combine the salad ingredients and add the dressing!
Can I use frozen corn instead of fresh corn in this recipe?Yes, you can use frozen corn kernels or frozen corn on the cob instead of fresh corn in this recipe for corn salad. If using frozen corn on the cob, you can grill it directly from frozen for about 10 minutes. Frozen corn on the cob has been blanched, so it is already slightly cooked. For frozen corn kernels, youâll need about 2 cups, which is the approximate yield of 4 medium ears of corn. Cook it according to package instructions on the stovetop. How to cut corn off the cobI know a lot of people donât like cutting corn kernels off the cob because kernels end up flying everywhere and making a huge mess. Hereâs how I cut corn off the cob - no mess, no fuss:
Ideas for serving grilled corn saladThis satisfying corn salad recipe can easily stand alone as a light lunch, but it can also make a delicious bed for salmon patties, grilled shrimp skewers, or chicken. This is a particularly delicious salad to bring to your next cookout as it holds well for hours and goes with all-things BBQ including chicken wings! Leftovers and storageOnce dressed, this fresh corn salad will keep in the fridge in an airtight container for 2 days. If you hold off on dressing it, it will keep for about 4 days. More summer salad recipesBrowse all Mediterranean Recipes Easy Fresh Grilled Corn Salad
You'll love the big Mediterranean flavors in this delicious summer salad with charred grilled corn, fresh vegetables, bright herbs, and a bold dressing. Start by checking out my quick tutorial for how to grill corn (I share 3 methods!), and then simply toss everything together in a bowl. It's as easy as that! Serve this grilled corn salad with salmon patties, grilled shrimp skewers, or chicken wings!
Course Salad
Cuisine American/Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
The post Fresh Grilled Corn Salad Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/grilled-corn-salad/ This simple tomato appetizer with crumbled feta and extra virgin olive oil is the easiest and most delicious fresh tomato recipe you'll try! It takes only 4 ingredients, and you can also serve it as a no-cook side next to your favorite meats or fish (a few ideas below). There is no shortage of ways to use up fresh tomatoes, but this simple fresh tomato appetizer, topped with crumbles of creamy feta is the easiest fresh tomato recipe you'll find. And it's a personal favorite of mine because it tastes so much like my childhood home! Like watermelon and feta, tomatoes and feta is another genius snack I grew up with in Port Said, Egypt. And I can't even tell you how often I had pita pockets with feta and tomatoes for lunch (and sometimes for dinner too). It was a regular thing, particularly during the hot summer months. This easy tomato appetizer is a grown-up version of my childhood snack. And I made a couple of simple additions that make it an elegant mezze for when I need something quick to serve company. It comes together in less than 5 minutes! 4 Ingredients to make this tomato and feta appetizerThis fresh tomato recipe is made up four simple ingredients: fresh tomatoes, feta, extra virgin olive oil, and a sprinkle of crushed red pepper flakes or Aleppo-style pepper, which is not as hot. A few ingredient notes and tips:
How to make this fresh tomato appetizerThis easy recipe is fairly obvious to make just by looking at the photos. You'll start by slicing the Campari tomatoes in half horizontally (through the equator), this will give you the best round shape. Arrange the tomato halves on a platter, flesh side up, then add the feta on top. Drizzle with the olive oil and finish with a pinch of red pepper flakes. That's it! Serve it withServe these tomatoes as an appetizer, and you can add fresh sliced French baguette, if you like. You can also serve them as a cold side for a summery brunch next to an herby potato omelet or a chicken salad sandwich (oh, and you can certainly start with a refreshing apperol sprtiz). To serve them hot, bake the tomatoes for a few minutes just until the feta is warmed through and somewhat softened and serve as a side next to your favorite grilled meats or things like chicken schnitzel or seared fish. More tomato appetizers to try5-Minute Tomato Appetizer with Feta
Course Appetizer, Side
Cuisine Mediterranean
Diet Low Calorie
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 people
Author Suzy Karadsheh
Ingredients
Instructions
Notes
The post 5-Minute Tomato Appetizer with Feta appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/tomato-appetizer/ It takes just 4 ingredients and mere seconds to make this aperol spritz, which is bubbly, zesty, and refreshing in the best way! My take on this delicious Italian cocktail recipe requires no special skills or tools; we make it all summer long! To me, nothing beats dining alfresco on a hot summer afternoon, especially if youâre snacking on the perfect dip, a cheese board, or a simple burrata platter with crusty bread and delicious fixings. But proper outdoor dining must start with a refreshing drink, don't you agree? And one of my favorites is aperol spritz. So, allow me to introduce you to my take on this Italian cocktail, an easy aperol spritz recipe you can make with just 4 ingredients and in mere seconds! In this post...What is aperol?Aperol is a low-alcohol (11% ABV) Italian bitter typically served as an aperitif before a meal to stimulate the appetite. It is made with rhubarb, oranges, gentian root, cinchona bark, and more. With its perfectly balanced sweet, bitter, and herby flavor, aperol is less polarizing than the better-known Italian aperitif, campari, which is too bitter in comparison. Aperol is best known for its use in the popular bubbly Italian cocktail, the aperol spritz, which is perfect for sipping on a sunny afternoon, but equally refreshing in the fall. Aperol spritzKristina, who is on our team, spent some time studying food nutrition in Italy â thatâs when she became quite familiar with this popular orange Italian cocktail! It wasnât uncommon for her group to walk down the streets of Rome at the end of the work day to find many enjoying a little afternoon aperol spritz. Classic aperol spritz is made of aperol, prosecco, and club soda (or soda water). In my recipe, I skip the club soda in favor of a little freshly squeezed orange juice. Orange juice adds a little natural sweetness to balance the bitterness of the aperol. Any navel oranges would work, but this time I used cara cara oranges, which are pink fleshed and a tad sweeter than regular navel oranges. And, thanks to the prosecco, the cocktail is still plenty fizzy without the addition of club soda. Mixed in a large wine glass with plenty of ice, this cocktail is the perfect light drink to relax. Aperol spritz ingredientsWith just a few ingredients, you can have a cold, refreshing aperol spritz in a flash!
How to make aperol spritzThis simple Italian cocktail doesnât require any special equipment, and it comes together in like 30 seconds. To make this aperol spritz recipe, simply fill a wine glass with ice (almost to the top of the glass). Pour in 1 ½ ounces fresh orange juice (if using), and equal parts Aperol and dry prosecco (about 3 ounces each). Because this aperol cocktail recipe is so simple, you could easily eyeball the ingredients and adjust to your taste. Want it sweeter? Add more orange juice. Need more bubbles? Top it off with a splash of prosecco. The beauty of this Italian cocktail is that it can be changed to suit you! And while you might not end up with a classic aperol spritz, you will still have a light, fresh cocktail to sip. Important tips for this Italian aperol cocktail
What to serve it withThis refreshing cocktail is usually served as an aperitif before meals to stimulate oneâs appetite. Serve it with light Italian or Mediterranean-style nibbles. I mentioned my favorite burrata platter earlier, but antipasto skewers, a simple tomato bruschetta, or a plate of whipped feta with a side of pita chips are all good ideas! If you want to serve a little something sweet and salty, try melons wrapped in prosciutto. I also like it with small seafood bites like shrimp wraps or smoked salmon. Try this drink nextBrowse all Mediterranean Recipes Easy Aperol Spritz Recipe
My 4-ingredient aperol spritz is bubbly, zesty, and refreshing! You don't need any special tools or skills, it takes seconds to make. I used some freshly squeezed orange juice from a cara cara orange to add some sweetness to counter the bitterness of the aperol. But any navel orange will work instead. Serve this cocktail before a meal with light Italian or Mediterranean-style nibbles (check out my ideas up in the post).
Course Drinks
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 1 minute
Servings 1 glass
Calories 193.1kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 193.1kcal | Carbohydrates: 4.4g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 0.4mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 3.6g | Vitamin A: 85IU | Vitamin C: 21.3mg | Calcium: 4.7mg | Iron: 0.1mg
The post Easy Aperol Spritz Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/aperol-spritz/ Tangy, smoky, earthy, and slightly sour, sumac is an essential spice in Middle Eastern cooking. With its deep red hue and fruity, citrusy flavor, sumac spice is the perfect way to add acidity and color to your meals! In this post, we’ll learn all about an essential ingredient in the Middle Eastern pantry: sumac. No, we're not talking about the poisonous variety, which is white in color (we’ll make sure you know about that one too so you can avoid it). Sumac spice that is used in cooking is red, more like a deeper berry color. It comes from sumac berries, which are turned into a coarse powder, sifted, and sold in spice bottles for culinary use. This deep red spice is the main flavor maker in some traditional Middle Eastern dishes like fattoush salad and musakhan, but it is a versatile spice that can add depth and tang to many things including chicken, fish, and all sorts of salads! It is also a main ingredient in zata'ar, and is great combined with other seasonings like allspice and chili pepper flakes to make rubs for grilled meats. I’ll give you a few of my favorite recipes that use this beautiful spice below. Let’s dive into some burning questions including, exactly what is sumac? How does it taste? And more. In this postSumacSumac comes from the Aramic “summaq,” which means “dark red.” It is a crimson red, astringent spice popular in Middle Eastern cooking. It’s made from the berry fruit of the Rhus Coriaria shrub, which were originally grown in parts of the Mediterranean basin, then spread to Europe. The berries are dried, then ground and sifted to get rid of the bitter inner seed. The coarse crimson-colored powder is then bottled as a spice to use in cooking. What does sumac taste like?It tastes somewhat like fresh lemon juice – a bit sour and astringent! But it’s much more complex and nuanced in flavor. Sumac is tangy and deep with a hint of earthy sweetness and floral citrus notes. You just have to try a pinch to know! Some describe it as a “dry acid”, but it also works a bit like salt in that it brings out the natural flavors of a given food. That’s why it is ideal for dry rubs, and I highly recommend it on chicken or fish like my roasted red snapper! Cooking with sumac spiceArabs use it to add tang and tartness, and in general, it is a great way to add lemony flavor to dishes or rubs. And because of its acidity, it pairs wonderfully with meat like lamb, helping to cut through the richness and balance it out. But why stop there? I use the spice in a ton of different ways! Salad dressings, marinades, and even homemade dips are immediately elevated by a sprinkle of this complex spice. One of my favorite salad dressings requires nothing more than a dash of sumac, extra virgin olive oil, and fresh lemon juice. And as far as marinades and rubs, my grilled chicken drumsticks, whole roasted snapper, kofta kebabs, and grilled cod would not have the simultaneously bright and earthy flavor they do without the vibrant spice! And while I love it in marinades and salad dressings, this spice works perfectly as the finishing touch on a variety of dishes (similar to how a squeeze of lemon juice at the end of cooking immediately brightens a dish). Just try sprinkling a dash onto some homemade hummus and you’ll see what I mean. You’ll instantly have a contrast of flavor between the nutty hummus and the sour spice, adding depth with no effort at all. One really surprising way to use it is in desserts! Yes, you can add a pinch over your ice-cream or even in your cookie or brownie batter (I'll be trying that next time I make tahini brownies). Where to buy itMy favorite all-natural sumac spice is available in our online shop. It is all-natural, and because we intentionally always carry a smaller supply, our spices are more fresh and pungent than what you'll find in your average grocery store. Middle Eastern stores might sell both the ground kind and whole dried berries. Keep in mind that some sumac spice sold in stores can be mixed with citric acid and food coloring. SubstitutesSumac is quite unique and hard to replace with one ingredient. But you can substitute it by mixing lemon juice and lemon zest with a little kosher salt, vinegar, or tamarind. I find that none of those options provide the same depth of flavor though, but they’ll do in a pinch. If you decide to use one of them, use sparingly, as they are all more sour. Poison sumac that you should avoidThe easiest way to tell poison sumac is by its color. It has white berries, while the edible kind, as you now know, has deep red berries. The poisonous variety grows in damp, swampy areas of the eastern United States. Like poison ivy and poison oak, poison sumac contains the toxin urushiol – and the entire plant is poisonous (including the stems and leaves). If you happen to brush against it, you will likely be left with an itchy red rash. How to store itWhen stored correctly, the ground spice can keep for several months. Whole dried berries will keep for over a year! Be sure to store sumac (ground or whole) in an airtight container, away from light and heat – an unheated pantry would do nicely. Visit Our Online Shop to find this spice and more quality Mediterranean ingredients! The post What Is Sumac? Uses and Recipes appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/what-is-sumac/ Today's recipe is straight from my motherâs kitchen: phyllo meat pie recipe (aka Egyptian goulash). Layers of flaky phyllo with a tantalizing meat mixture nestled in between. If you've been looking for things to make with phyllo dough, this easy recipe is a great one to try! PhylloIf you've had baklava, you've had phyllo! A popular ingredient in Mediterranean and Middle Eastern cooking, phyllo is made of unleavened paper-thin pastry dough and is used in both sweet and savory recipes. You can find phyllo dough in most grocery stores in the freezer section near things like puff pastry and pie crust. It can be intimidating to work with phyllo, but it's easier to use than most people think (I have some tips for you below). One of my favorite phyllo recipes is my mother's Egyptian goulash. This is not the goulash you may know as macaroni noodles with a beef sauce; Egyptian goulash is something entirely different and so worth a try! Savory Meat Pie (Egyptian Goulash)This Egyptian-style meat pie replaces your typical pie crust with phyllo dough! It is basically made of layers of flaky phyllo dough with a ground beef mixture, seasoned with baharat and onions, nestled in between. This pie is known as Egyptian goulash, and it's my favorite meat pie of all time! The recipe is fairly simple to put together, and if you've ever made lasagna or assembled a casserole dish with several layers, making this savory phyllo meat pie is not much different. You'll spread several phyllo sheets and brush them with a mixture of olive oil and butter (or olive oil only, as I do most of the time). You'll add a layer of cooked ground beef, and then finish with a few more phyllo sheets. That's really all there is to it! Tips for working with Phyllo DoughWhen working with phyllo, first, be sure to thaw it properly overnight in the fridge. You'll also want to take it out of the fridge and set it at room temperature for about 1 hour. But the biggest secret to working with phyllo dough, as you will see in the step-by-step, is to lay the phyllo sheets between two very lightly damp towels. This will keep them moist and prevent them from breaking as you work to assemble the pie. Also, don't skimp on brushing the phyllo layers with olive oil, this is what helps cook the phyllo to crisp perfection! Ingredients you need for this savory phyllo meat pieThis phyllo recipe comes together with just a few ingredients. Here's what you'll need to make it:
How to make meat pie with phylloWhile working with filo dough can seem intimidating, it is actually quite simple if you follow my simple tips! Here's how to make Egyptian goulash (print-friendly recipe below):
Serve it withEgyptian goulash is a filling meal by itself, but I like to add a big fresh salad alongside for some crunch. Make ahead tipsTo work ahead, prepare the recipe as written until the step where you cut up the phyllo meat pie. After cutting the pie into 12 squares, cover it tightly and refrigerate. When you are ready to bake the pie, pour the egg and milk mixture over. Do not prepare this pie more than one night in advance. Leftovers and storageRefrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350 degrees F until warmed through. Or you can freeze leftover Egyptian goulash in a freezer-safe container, and reheat from frozen. More phyllo recipesBrowse all Mediterranean Recipes Phyllo Meat Pie (Egyptian Goulash)
Today, itâs a treat straight from my motherâs kitchen: phyllo meat pie recipe (aka Egyptian goulash). It is the one savory pastry I can not stop eating! When working with phyllo, first, be sure to thaw it overnight in the fridge. Before putting together this phyllo recipe, be sure to let the filo dough sit at room temp for about an hour.
Course Entree
Cuisine Mediterranean/Egyptian
Prep Time 25 minutes
Cook Time 45 minutes
Servings 12 pieces
Calories 384.9kcal
Author Suzy Karadsheh
Ingredients
For the meat filling
Instructions
VideoNotes
Nutrition
Calories: 384.9kcal | Carbohydrates: 21.5g | Protein: 14.7g | Fat: 26.4g | Saturated Fat: 5.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 16.9g | Trans Fat: 0.4g | Cholesterol: 50.5mg | Sodium: 226.2mg | Potassium: 237.7mg | Fiber: 1.1g | Sugar: 0.7g | Vitamin A: 20.1IU | Vitamin C: 1mg | Calcium: 16.5mg | Iron: 2.7mg
The post Phyllo Meat Pie (Egyptian Goulash) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/phyllo-meat-pie-recipe-egyptian-goulash/ You'll love this simple watermelon salad recipe with cucumbers, feta, and mint, all covered in a zesty honey and lime dressing. A summer favorite, this refreshing watermelon feta salad is the perfect dish for a crowd. Growing up by the shores of the Mediterranean, my summers in Port Said, Egypt consisted of two things: the beach and watermelons. I remember spending long days on the sunny beach with my favorite snack in hand: slices of watermelon topped with crumbles of creamy feta. I still love nothing more than the combination of salty feta over sweet, cool watermelon. And this watermelon salad with cucumbers, feta, and fresh herbs, is another level of delicious. I think of this watermelon feta salad as grown up version of my favorite snack, and the zesty honey-lime dressing sure brings everything together. Every bite of this salad is as refreshing and packed with flavor as it looks. Try it once, and you'll have it all season long! Watermelon salad recipe ingredientsThis summer salad is the perfect combination of flavors. Juicy, fresh watermelon goes well with cool cucumbers, fresh herbs, and the rest of the savory ingredients in this salad. It's the perfect balance of sweet and salty. Here are the fresh ingredients you need and some notes on how to prepare them:
Dressing for watermelon feta saladWith juicy watermelons and cucumber, you may think the dressing is unnecessary. While this watermelon and feta salad is delicious without a dressing, a simple and bright dressing like I use here does bring it together and enhances the flavor. You only need 4 ingredients for the honey-lime dressing:
A few tips for how to make watermelon saladTo make this salad, you just add your watermelon cubes, cucumber, torn fresh herbs in a large salad bowl or platter. Pour the honey-lime dressing on top, then gently toss to combine. Finally, crumble your feta cheese and sprinkle it all over the salad. Keep in mind that soon after watermelons are cut and dressed, the liquid slowly seeps out of the flesh, and along with it, the sweet flavor you associate with watermelon. So, this watermelon salad with cucumber is best prepared and enjoyed on the same day. But you can make the dressing up to 3 days in advance and keep it in a mason jar in the fridge. VariationsYou can change up this Mediterranean watermelon salad to your liking. In addition to cucumbers, feta, and fresh herbs, here are a few more ingredients that go well with watermelon:
LeftoversWe don't typically have much left of this refreshing salad, but you can keep leftover watermelon cucumber salad in the fridge in a tightly-closed glass container for up to 2 days. Drain excess liquid and test the salad before serving though. Serve this watermelon cucumber salad withThis is the quintessential summer salad to serve next to any of your grilled meats, chicken skewers, or even fish. Great for sandwich night next to salmon burgers or even shawarma. And it's a good change from pasta salad (or in addition to) for a picnic. More recipes and salads with fresh fruitVisit Our Shop for quality Mediterranean ingredients Mediterranean Watermelon Salad Recipe with Feta and Cucumber
This simple and refreshing watermelon salad is made of sweet watermelon, cucumbers, creamy salty feta, fresh mint and basil. The lime-honey dressing brings this salad together, adding tang and a little extra punch. This salad is best prepared and served right away, but you can make the dressing up to 3 days in advance and save it in the fridge.
Course Salad
Cuisine Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 51.3kcal
Author Suzy Karadsheh
IngredientsFor the Honey-Lime Dressing
For the Watermelon Salad
Instructions
VideoNotes
Nutrition
Calories: 51.3kcal | Carbohydrates: 7.5g | Protein: 2.8g | Fat: 1.6g | Saturated Fat: 0.9g | Monounsaturated Fat: 0.1g | Cholesterol: 6.7mg | Sodium: 112.8mg | Potassium: 26.7mg | Fiber: 0.3g | Sugar: 6.3g | Vitamin A: 161.5IU | Vitamin C: 2.5mg | Calcium: 9mg | Iron: 0.2mg
*This post has been recently updated with new information and media for readers' benefit. The post Mediterranean Watermelon Salad Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/watermelon-salad-with-cucumber-feta/ Learn how to grill salmon perfectly so that it is succulent, flavorful, and never dry! Foolproof tips + two ways for delicious grilled salmon, and seasoning options you'll love. Warm weather calls for the grill. And if itâs grilled fish youâre after, salmon is a good choice because it can stand up to the heat and wonât fall apart, and it will also keep its distinct rich flavor. Perfect grilled salmon is flaky, charred, juicy, and never dry. It should also be pale pink in color with no rubbery edges. There are two easy ways to cook salmon on the grill: directly on the grill or in foil. In this post, Iâll show you both recipes, plus my no-fail tips for how to grill salmon so that it is delicious and never dry! And if youâre looking for the best fish seasoning, youâll have some options for that too! Now, whether you choose to grill your salmon directly over the hot grates, or you try grilled salmon in foil, your fish will be cooked anywhere between 8 and 18 minutes. Thatâs why itâs a great idea to work on your sides and salads before you put your fish on the grill. In this postThe best salmon for grillingWhether youâre working with wild-caught or quality, responsibly raised fish, the cut of salmon will make a difference. Here is what I look for grilling:
Best seasoning for salmonSalmon is a rich and slightly oily fish that can take a variety of seasonings and marinades very well. First, be sure to dry the salmon well and season with kosher salt, from there, you can your seasoning or marinade of choice. Here are a few options to season your salmon fillet:
How to grill salmonCooking salmon on the grill directly over the hot grates will take less than 10 minutes! Here is how:
Grilled salmon in foilIf you're looking to cook a large fillet of salmon on the grill, wrap it in foil! It's much easier to manage this way, and you'll get a tender piece of fish that is impressive looking. This method takes about 14 to 18 minutes. Hereâs how to grill salmon in foil:
Grilled salmon FAQs
Best temperature for salmon on the grill
The best grill temperature for salmon depends on what method youâre using. For the perfect salmon on the grill without foil, start with a very hot grill thatâs around 450 degrees F. This will give your salmon the perfect sear without drying it out. (The grill should be hot enough that you can hold a hand an inch or so above the grill for only a couple of seconds.) After turning the fish, reduce the temperature to medium to medium-high â about 350 to 400 degrees F. If youâre grilling salmon in foil, your grill should be heated to medium-high (375 to 400 degrees F) for tender, flaky grilled salmon.
How long should I grill salmon?
If youâre cooking it directly on the grill, the fish will usually take 6 to 8 minutes, depending on the thickness of the fillet.
How long to grill salmon in foil?
Grilling salmon in foil takes between 14 to 18 minutes, again depending on how thick the piece of fish is.
Do you flip salmon on the grill?
Yes, if you're cooking the fish directly on the hot grates, you'll start with the flesh side down first (skin facing you) then flip it over once after 2 to 3 minutes or when you see some grill marks on the layer touching the grates.
Do you cook salmon with grill open or closed?
Cook the salmon with the grill lid closed. Keeping the fish covered helps to maintain an even temperature in the grill, similar to how an oven would maintain its temperature. This helps the salmon cook evenly.
How do you know when your salmon is done on the grill?
Cooked salmon is ready when it flakes easily at the touch of a fork. It should register an internal temperature of 145 degrees F in the thickest part. However, to make sure your salmon is moist and never dry, remove it from the heat when its internal temperature is around 135 to 140 degrees F and allow it to rest briefly (the temperature will continue to rise). What to serve with salmonWhen the weather is warm, thereâs nothing like a piece of perfect salmon cooked on the grill with a drizzle of tahini green goddess sauce and a fresh salad (try avocado salad, cucumber salad, or Panzanella). But since youâre firing up the grill anyway, why not grill some vegetables?! And if you need something starchy to serve along, try my potato salad or serve your salmon over a bed of bulgur wheat. Leftovers and storage tipsCooked salmon filets will keep in the fridge for 2 days in an airtight container. Serve it cold or at room temperature over a bed of greens. I donât recommend reheating it because it inevitably dries out and becomes rubbery. More salmon recipesBrowse more Italian recipes or all Mediterranean recipes How to Grill Salmon (2 Ways)
Learn how to cook salmon like a pro! This recipe gives you two ways for juicy, tender grilled salmon cooked: in foil or directly over the hot grates. Be sure to get center-cut salmon filet so that the fish cooks evenly throughout. Skin-on salmon is better particularly if you're cooking it directly over the hot grates; the skin holds the salmon together while it grills, and also imparts good flavor. Depending on the method you choose and the thickness of your fish, cooking salmon on the grill can take anywhere from 8 to 19 minutes.
Course Dinner
Cuisine American, Mediterranean, Mediterranean Diet
Diet Gluten Free, Low Calorie
Prep Time 5 minutes
Cook Time 8 minutes
Servings 4 people
Calories 241.5kcal
Author Suzy Karadsheh
Ingredients
InstructionsMethod 1: Direct grilling
Method 2: Grilled salmon in foil
Notes
Nutrition
Calories: 241.5kcal | Protein: 33.7g | Fat: 10.8g | Saturated Fat: 1.7g | Monounsaturated Fat: 3.6g | Cholesterol: 93.6mg | Sodium: 74.8mg | Potassium: 833.5mg | Vitamin A: 68IU | Calcium: 20.4mg | Iron: 1.4mg
The post How to Grill Salmon (2 Ways) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/how-to-grill-salmon/ Tender leeks and carrots, braised in a flavorful olive oil sauce with garlic, cumin, and fresh herbs. This easy leeks recipe is my take on a Turkish dish called zeytinyaÄlı pırasa, and it is comforting in the best way possible! What do you do with a leek?People confuse leeks with green onions. Leeks do look sort of like giant scallions, but theyâre not exactly the same. They are alliums like onions, shallots, chives, and garlic. You can think of leeks as a sweeter, milder onion in terms of taste. Whatâs not to like? Most people know about combining potatoes and leeks, especially in soup, but very few people use leeks beyond that. Iâm excited to show you a new way to use leeks, an easy and delicious Turkish-style leeks recipe with carrots and garlic swimming in olive oil! The inspiration for this recipe came from my Turkish friend and cookbook author Ozlem Warren. She had posted a simple braised leeks dish on Instagram, and I decided to try it my way. Served at room temperature with nothing more than a hunk of crusty bread and a side of lemon wedges, this leeks recipe won my heart! And Iâll say this right now: Good extra virgin olive oil will make a difference here, I used our Hojiblanca Spanish Extra Virgin Olive Oil, which is fruity and moderately intense. In this postTurkish-style leeks: ZeytinyaÄlı pırasaThis leeks recipe â known as zeytinyaÄlı pırasa â falls in the category of food known in Turkey as zeytinyaÄlı yemekler, which means âolive oil dishes,â where vegetables are swimming in good olive oil. I canât think of anything better! (By the way, other parts of the Mediterranean have similar dishes. In Greek cooking, for example, they call it lathera, which means âones with oil,â like my earlier fasolakia recipe). In this braised leeks recipe, sliced rings of leeks and carrots are quickly braised with some olive oil, garlic, lemon juice, and a little bit of rice until tender, and then finished off with more extra virgin olive oil! So youâll definitely need to use the best quality olive oil you can find as it will make a big difference in flavor. Try our Spanish Hojiblanca EVOO, a moderately intense oil with a fruity taste and peppery finish. For seasoning, I kept things simple with a dash of warm, fruity cumin and Aleppo pepper for some subtle heat. Ingredients youâll need for this leeks recipe
How to cook braised leeks
Variations
Ideas for serving braised leeksAll you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But zeytinyaÄlı pırasa is also light enough to serve with some baked fish or grilled chicken. Leftovers and storageStore leftovers in an airtight container in the fridge for up to 4 days. Since these leeks in olive oil taste better at room temperature (and best when cold), you can enjoy it straight out of the fridge! No need to reheat. Leeks FAQ
Are leeks good for you?
With heart-healthy compounds that have been shown to reduce inflammation, cholesterol, blood pressure, and more, leeks are a great addition to a healthy diet. They are also a good source of nutrients and soluble fiber.
What part of leeks do you eat?
Typically, just the white and light green parts of the leek are eaten. However, the dark green parts can be used in homemade broth or can be cooked longer to soften them. Keep in mind that they are quite bitter. In this recipe, you'll only need the white and light green parts of the vegetable.
How do you cut leeks?
Start by washing the leeks thoroughly. Leeks tend to have a lot of dirt and soil in all the crevices, so follow my instructions above to clean them properly. Then, lay the leek on a cutting board and grab a sharp knife. Cut off the root end. Next, find the spot where the dark green leaves meet the stem, and cut them off as well. Youâll be left with the white and light green stem, which you can then slice into rounds or half-moons as required. For this recipe, I went with ¼-inch rounds. Similar recipes to tryBrowse more Italian recipes or all Mediterranean recipes Easy Turkish-Style Leeks Recipe in Olive Oil
This easy leeks recipe is my take on a Turkish dish called zeytinyaÄlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.
Course Entree, Side Dish
Cuisine Turkish
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings (up to)
Calories 144.1kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 144.1kcal | Carbohydrates: 15g | Protein: 1.7g | Fat: 9.4g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.7g | Sodium: 129.5mg | Potassium: 220mg | Fiber: 2.4g | Sugar: 3.2g | Vitamin A: 4667.1IU | Vitamin C: 23.2mg | Calcium: 51.8mg | Iron: 2mg
The post Turkish-Style Leeks Recipe (ZeytinyaÄlı Pırasa) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/turkish-braised-leeks/ Crisp lettuce is the star of this simple lettuce salad recipe with the easiest lemon dressing and a good sprinkle of Parmesan cheese. Youâll be making this easy salad recipe over and over! It comes together in just 5 minutes. Wondering what you can make with lots of lettuce? This simple lettuce salad with Parmesan and lemon is a must-try! It takes just 5 minutes and 7 ingredients including the dressing! Serve it as a side, or use this easy lettuce salad as a bed for some grilled fish, chicken kabobs, lamb rack, or even shrimp skewers. Heck, for a no-cook meal, you can shred some rotisserie chicken or crumble some tuna on top! In this postWhat is the best lettuce for salad?For something like this lettuce and Parmesan salad, try to use a crispy lettuce such as Romaine or red leaf lettuce (I used both to give me a little variety and good texture). You can also throw in some frisée lettuce, Belgian endive, or arugula, but be sure to start with Romaine lettuce and fill in with the rest. When buying your lettuce, look for crisp, bright-colored leaves, and avoid anything that looks dry or wilted. Some spotting or small holes are common, particularly if you're buying organic lettuce that's been grown without the use of sprays. Ingredients for this lettuce salad recipe
How to make this lettuce saladQuick and easy leaf lettuce salad is perfect when you need something tasty but are short on time. Hereâs how you make it:
Serve immediately!Lettuce can start to wilt pretty fast after itâs dressed, so this is the kind of salad I like to serve immediately. Leftovers will keep for up to 2 days in the fridge, but the lettuce will not look its best and the salad will taste soggy. In my house, this easy salad is devoured within minutes, so no issue with leftover soggy lettuce. More easy salad recipesBrowse more Italian recipes or all Mediterranean recipes Lemon Parmesan Lettuce Salad
5 minutes is all it takes to make this easy lettuce salad with lemon and Parmesan. I used romaine and red leaf lettuce in this recipe because their color and texture works well. You could also throw in some arugula or frisée lettuce, but use romaine as the base. I love serving this as a side or as a bed for a simply prepared fish, chicken, or grilled lamb. (Be sure to check out the ideas up in my post).
Course Salad
Cuisine Italian, Mediterranean
Diet Gluten Free
Prep Time 5 minutes
Servings 6 servings
Calories 169.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 169.4kcal | Carbohydrates: 7.4g | Protein: 5.8g | Fat: 13.8g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.6g | Cholesterol: 14.5mg | Sodium: 392mg | Potassium: 155.1mg | Fiber: 1.7g | Sugar: 1.8g | Vitamin A: 1805.3IU | Vitamin C: 20.5mg | Calcium: 166.2mg | Iron: 0.6mg
The post Lemon Parmesan Lettuce Salad Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/lettuce-salad-recipe/ |
ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
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