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Mediterranean Plate Menu

Serves 3

Panzanella Salad

"This salad takes advantage of juicy summer tomatoes. The cucumber and olives add extra flavor and texture. I like to mash the minced garlic and salt together with a knife so they distribute evenly throughout the salad." —Nicolette Manescalchi, Minneapolis, Minn.

Panzanella Salad

Ingredients

  • 3 ounces sourdough bread, cut into 1-inch cubes (2 [1 1/2-ounce] slices)
  • 1/4 cup white wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons coarsely chopped pitted kalamata olives (about 8)
  • 2 tablespoons thinly sliced fresh basil
  • 1 tomato, cut into 1-inch pieces
  • 1/2 English cucumber, halved and thinly sliced (about 1 cup)

Preparation

1. Preheat oven to 350°.

2. Place bread cubes in a jelly-roll pan; bake at 350° for 10 minutes or until crisp, stirring once. Cool completely.

3. Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add bread cubes, onion, and remaining ingredients, tossing gently to coat. Serve immediately.

Cooking Light AUGUST 2009

Fettuccine tossed with olive oil

Sauvignon blanc

Lemon sorbet

Simple seared scallops

Heat a large cast-iron skillet over high heat. Arrange 18 ounces sea scallops over paper towels; pat scallops dry with paper towels. Sprinkle scallops evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add scallops to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Drizzle evenly with 2 teaspoons extra-virgin olive oil and 1/2 teaspoon fresh lemon juice.

Formal Menu Top Mediterranean Plate Menu

Panzanella Salad

Fettuccine tossed with olive oil

Sauvignon blanc

Lemon sorbet

Simple seared scallops

Cooking Light

Formal Menu Bottom

Shopping List for Mediterranean Plate Menu

Serves 3

This entire meal comes together in less than an hour. The classic bread salad allows you to make the most of ripe summer tomatoes, cucumbers, and fresh basil. The menu easily doubles if you're cooking for more.

Shopping List:

Baked

  • 3 ounces sourdough bread, cut into 1-inch cubes (2 [1 1/2-ounce] slices)

Produce

  • 1 garlic clove, minced

Spices

  • 1/4 cup white wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt

Recipe List

Panzanella Salad

Fettuccine tossed with olive oil

Sauvignon blanc

Lemon sorbet

Simple seared scallops
Heat a large cast-iron skillet over high heat. Arrange 18 ounces sea scallops over paper towels; pat scallops dry with paper towels. Sprinkle scallops evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add scallops to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Drizzle evenly with 2 teaspoons extra-virgin olive oil and 1/2 teaspoon fresh lemon juice.

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Mediterranean Plate Menu
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