Congratulations to everyone who entered the Mediterranean Month Recipe Contest! You all did such wonderful jobs and we sincerely appreciate your creativity. Click here for a full list of our favorite recipes so that you can keep on celebrating Mediterranean Month all year-long!


Our FAVORITE recipe of the bunch was the Mediterranean Salad with Lemon Balsamic Vinaigrette, by Dustin Burnett, MS RD. Not only was it chock-full of healthy treats like olives, tomatoes and artichoke hearts, but it had enough flavor to keep us coming back for more. Great job Dustin!

Ingredients for Salad 1 head romaine lettuce, torn into bite-sized pieces 1 head red leaf lettuce, torn into bite-sized pieces ½ small head radicchio, torn into bite-sized pieces 1 15-oz can cannelini beans OR chickpeas (drained and rinsed) 1 15-oz can roasted red peppers (drained) and sliced 1 6.5-oz jar artichoke Hearts (drained and rinsed) and quartered 1 6-oz can black olives, small ripe (drained and rinsed) 6 oz Gruyere cheese, grated 2 oz Parmigiano-Reggiano cheese, grated 8 oz walnut halves

Directions Combine all of the aforementioned ingredients into a large salad bowl. For presentation, toss lettuce first, then arrange additional toppings in artful design on the top of the salad.

Ingredients for Vinaigrette 2 cloves garlic, crushed 1 tsp salt 1 tsp black pepper, ground (fresh preferred) 2 Tbsp lemon juice 1 Tbsp mustard (ready prepared) 2 Tbsp balsamic vinegar 2 Tbsp red wine vinegar 1 cup extra virgin olive oil

Directions The dressing is best made one day in advance. Whisk together garlic, salt, pepper, lemon juice, mustard, and vinegars. Continue whisking rapidly while gradually drizzling olive oil into the dressing until all of the oil is added and the dressing is thick. Similary, the dressing can be made in a blender or food processor; or all of the ingredients can be shaken in a sealed jar.

To Serve Serves 8. Serve salad separate from dressing to preserve the salad. Salad ingredients can also be tossed with a light coating of the vinaigrette just prior to service (do not coat the lettuce with the vinaigrette until just prior to service; otherwise, the lettuce will become wilted).


Our randomly selected grand prize winner is…Judy Doherty and her recipe for Mediterranean Pizza! Another great meal, this time packed with mushrooms, sun-dried tomatoes and spinach. A healthy pizza? Sounds good to me! Congratulations Judy, well-done!

Ingredients 6 yukon gold potatoes, medium in size, skin on Drizzle of extra-virgin olive oil Fresh chopped garlic Fresh chopped basil 3 ripe plum tomatoes ¼ cup sliced sundried tomatoes ½ cup sliced mushrooms ½ cup chopped fresh spinach leaves 2 Tbsp grated Parmigiano-Reggiano cheese Fresh-cracked black pepper to taste

Directions Rinse the dirt off the potatoes and pierce with a fork. Microwave the potatoes until done, about 2 minutes each. They are done when a knife goes through them easily. Preheat the oven to 375 degrees. Mash the potatoes into a lightly oiled rectangular 9X12 baking dish. Drizzle with olive oil. Sprinkle with basil and mashed garlic. Top with sliced plum tomatoes, sundried tomatoes, spinach and mushrooms. Sprinkle with grated Parmigiano-Reggiano cheese.

Bake for 15 to 20 minutes or until the cheese is golden brown and the veggies are roasted. Cool slightly then cut into squares. Grate black pepper over the top. We like to serve with a large tossed salad with roasted walnuts, extra virgin olive oil, balsamic vinegar and roasted asparagus.


Because such a great selection of recipes were entered, I will be featuring our favorites in their very own posts on the Oldways Table for the next few days. So stay tuned, stay healthy and stay hungry!

Have a great weekend,


*Special thanks to our Mediterranean Foods Alliance members who donated prizes  to the winners. See a full list on the MFA website:

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