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Mediterranean Salad

THE TENDER FLAVOR OF BUTTER LETTUCE, often called Boston or bibb lettuce, is celebrated in this simple salad. We find locally grown butter lettuce from May through October, but it’s also available year-round from slightly farther afield. Herbs, oranges, and olives complete this light and luscious salad.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

4 sweet oranges, such as Caracara
1 teaspoon sugar
2 heads butter lettuce, core removed, leaves torn into bite-size pieces
1/4 cup chopped pitted green olives
2 plum tomatoes, chopped
2 green onions (white and green parts), chopped
1 cup Herbed Croutons (page 243) or store-bought croutons
2 tablespoons roughly chopped fresh basil
2 teaspoons roughly chopped fresh mint
Lemon Vinaigrette (recipe follows)
2 ounces hard cheese (page 23), thinly shaved, for garnish (1/2 cup)
Freshly ground black pepper, to taste

Lemon Vinaigrette

1/3 cup freshly squeezed lemon juice (1 to 2 lemons)
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/3 cup extra-virgin olive oil
(makes about 2/3 cup)

Preparation

  1. Step 1

    Peel the oranges and separate them into segments. Mix the orange segments with the sugar in a large bowl and let sit for 5 minutes.

    Step 2

    Combine the orange segments, lettuce, olives, tomatoes, green onions, croutons, basil, mint, and vinaigrette.

    Step 3

    Divide the lettuce mixture evenly among chilled salad plates. Top each with cheese and freshly ground pepper to taste.

  2. Lemon Vinaigrette

    Step 4

    In a medium bowl, whisk together the lemon juice, garlic, salt, pepper, basil, oregano, and olive oil. Taste for seasoning and add more salt and pepper, as needed.

Pure Flavor
TagsSaladMediterraneanLettuceLeafy GreensVegetableOrangeCitrusFruitOlivePlum TomatoTomatoBasilHerbs & SpicesMainSideLunchDinnerNut FreeVegetarianQuickEasyNo-CookSummerCookbooks
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