Mediterranean Grazing Salad

Mediterranean Grazing Salad

For the Fish:

12-16 ounces of your favorite local fish, skin removed, cut into large chunks (we used a thick white flesh fish like grouper on the show)

For the marinade:

1 cup Greek yogurt

1 tablespoon za’atar

1 tablespoon sumac

1 tablespoon crushed Calabrian chilies peppers (can be found at any good Italian market)

¼ cup extra virgin olive oil

salt and pepper, to taste

Mix together all ingredients for the marinade and add the fish. Allow to marinate for at least 1-4 hours. Before serving the salad, grill or sear the fish until cooked through. If you’re searing the fish, use a drizzle of olive oil to keep the fish from sticking.

For the vinaigrette:

3 tablespoons olive oil

1 tablespoon white balsamic vinegar

heavy pinch or ¼ teaspoon garlic powder

heavy pinch or ¼ teaspoon dried oregano

salt and pepper, to taste

Whisk together all ingredients for the dressing. Season to taste with salt and pepper. If you’re making a really big salad, this vinaigrette recipe can easily be doubled.

For the salad:

Use a combination of your favorite ingredients. We use 1-2 cups of most ingredients and a little more romaine and radicchio.

romaine, cut into 1-inch strips

radicchio, cored and cut into 1-inch pieces

dill fonds, picked

mint leaves, picked and torn into smaller pieces

Italian parsley leaves, picked

chickpeas, rinsed and drained

black oil-cured olives, pitted

English cucumbers with peel, diced small in ¼ inch cubes

tomatoes, cored, diced small in ¼-inch cubes

red onion, diced small in ¼-inch cubes

Feta, crumbled

Combine all ingredients you’re using for the salad and dress with as much of the vinaigrette as desired. Top with the yogurt marinated fish and serve.