Answer the siren call of these protein and veggie-rich Mediterranean salads
Whether they have leafy greens or not, one thing these Mediterranean salads have in common is flavor. Appetizing ingredients such as olive oil, feta cheese, meats and assorted vegetables, served warm or cold, make these dishes satisfying and filling. They’re perfect for starting a meal, or devouring as the meal itself.
Halloum Cheese $10
With cuisine inspired by the owners’ Egyptian and Lebanese heritages, family recipes run deep at Layla Grill. The halloum cheese salad is served as both an entrée and an appetizer. It consists of thin slices of Cypriot sheep’s milk cheese that are pan-fried in olive oil and placed on a bed of organic spring mix. To that base, tomatoes and slices of cucumber and tart green apple are added. The salad is served with a house pomegranate vinaigrette. Layla Tadros and her husband, Raouf, crafted the dressing themselves, basing it on a traditional Lebanese dressing. Theirs is made with pomegranate, molasses, olive oil, lemon juice and sumac (a lemon-flavored spice).
Layla Mediterranean Grill & Mezze
4751 S. Holladay Blvd., Holladay
This classic Greek salad started popping up on Athenian menus in the 1960s and ’70s, when tourism was at a high. Believed to be created by taverna owners in the Plaka neighborhood, this light, taste-of-summer salad is rustic and simple. Tomatoes, cucumbers, bell peppers, red onions and Kalamata olives are drizzled with Cretan extra-virgin olive oil, then topped with wedges of fresh feta cheese. Croutons made from housemade, peasant-type Greek bread are tossed in throughout, adding another layer of texture. The final touch is a sprinkling of dried oregano, rounding out the Greek flavors. Using the freshest ingredients, this dish gives salad a new expression.
224 S. 1300 East, SLC
Mediterranean Shawarma $8.75
This simple lettuce-based salad is all about the spicy meat mixture of chicken and lamb (or other meats) known as shawarma. The meat is marinated, seasoned, formed into a loaf and then slowly cooked on an upright rotating spit for an entire day. Once cooked, the blended meats can be thinly sliced off for use in sandwiches or salads. On this salad, piles of shawarma are mixed with black olives, tomatoes, red onions, cucumber and feta cheese. Served with CousCous’ signature lemon basil dressing, this salad makes for a great stand-alone meal.
CousCous Mediterranean Grill
5470 S. 900 East, Ste. A, Murray
Manoli’s take on the wedge salad starts with a piece of radicchio seared on the griddle. Housemade green-olive dressing made from sour cream, green olives, olive oil, dill and lemon is then drizzled on top, toning down the bitterness of the radicchio. For added flavor, tart cherries soaked in mavrodaphne (a Greek Port), tops off the wedge accompanied by garlic bread crumbs. The result is a combination of bitter, savory and sweet flavors that make this creative warm salad the perfect starter. Chicken or shrimp can be added as proteins. Marouli is served at both brunch and dinner.
402 E. 900 South, No. 2, SLC