Mediterranean Fresh: A Compendium of One-plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her summer 2008 round-up at NPR Kitchen Window

  • jenmacgregor18 on May 07, 2015

    There are some standards here; but still plenty of variety. The recipes are straightforward and fairly easy. I have been enjoying the green, vegetable and the bean salads. But I can't wait to try more of the grain, seafood & poultry salads. But for me, all the dressing recipes and side notes alone are worth the price of admission. I've loved every vinaigrette and citrus dressing I've tried. And the author has a handy notes recommending what foods work the best with each dressing. The salads also list alternate dressings. She has a lot of useful info throughout. Altogether, it's a practical book for me to just pick up and put something together on the fly. This has become my go-to salad book.

  • Devons on April 27, 2015

    Fattoush (p. 184) is outstanding. Added feta and it was perfect. Cannellini Beans w/Sun-Dried Tomato Vinaigrette (p.193) are also excellent. Added jarred artichoke hearts, rinsed and dried + diced red tomato. Spanish Salad of Grilled Eggplant, Onions & Peppers (p. 90) was okay, but I wouldn't make it again

  • gcottraux on January 29, 2010

    I bought this book at an author signing/dinner at which some of the recipes were prepared. The salads I tried were really fresh and combined great flavors.

Notes about Recipes in this book

  • Lentil salad

    • jaelsne on April 04, 2013

      I've made similar lentil salads before, but this is the best of the bunch. I made the salad exactly as written in the main recipe, using the suggested mint vinaigrette. Delicious. Since lentils can be a bit grey looking, I fried up some spinach with lemon and garlic, and served it with the addition of tzatziki on the plate. It made a nice combination, which I plan to repeat.

    • Wlow on September 28, 2020

      French green lentils (du Puy)

  • Lemon mustard cream dressing

    • jzanger on March 15, 2011

      This was tasty, but I added about three garlic cloves and a little mustard powder, along with a generous amount of pepper in order for it to have more complexity. Also, I used half-and-half instead of cream. The result was a really nice balance between tangy, fresh, and spicy and was great in a chopped salad topped with sliced ribeye.

  • Moroccan charmoula

    • jzanger on March 31, 2011

      This was fantastic on roasted cauliflower as well as on grilled salmon! I used all lemon juice instead of mixing with vinegar, and I added about 1/2 cup sour cream as well. It was silky smooth and had such complex flavor! I will absolutely make it again.

    • lorloff on July 19, 2015

      This was really really wonderful a real hit. I harvested cilantro and parsley from the garden and doubled the quantity of each. The smoked spanish paperka together with the cumin and cayenne chile was amazing. I made the sauce and then marinated chicken thighs in part of the mixture and then baked them in the oven at 400 and served additional sauce on the side it was fantastic. This wil become a saple that can turn poultry, fish or vegetables into an easy flavor packed weeknight meal or a feast for company. A real keeper thank you jzanger for rating this one!

  • Mustard shallot vinaigrette

    • jenmacgregor18 on May 07, 2015

      simple and it's wonderful with a beet, blue cheese, walnut & romaine salad. It really perks up a plain green salad too.

  • Oregano garlic vinaigrette

    • Bloominanglophile on February 19, 2014

      This was fine for the Greek country salad (p. 77). I halved the recipe, and it was enough for 2 rounds of salad.

  • Greek country salad

    • Bloominanglophile on February 19, 2014

      This is a nice Greek salad with the suggested oregano garlic vinaigrette. I rinsed the chopped red onion in cold water to take away some of the bite. This was served with spanakopita for both a ladies night and dinner the next night for my family.

  • Beets, goat cheese, and arugula with walnut vinaigrette

    • Wlow on June 28, 2021

      Approximation great. Glad to find a good use for the walnut oil I bought on sale!

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  • ISBN 10 0393065006
  • ISBN 13 9780393065008
  • Published Jun 24 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti, and tapas. Joyce Goldstein shows you how to make 140 of these delicious, healthful, easy-to-prepare dishes for a sensuous and satisfying meal. With thirty versatile dressings, you'll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing. Beets and greens can move to France with walnut vinaigrette or to the Middle East with tahini dressing. Even a carrot can become exotic with a Moroccan citrus-cinnamon dressing.

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