What’s Cookin’ at The Works: Summer Salads: A Taste of Mediterranean

Lunch Collage

With September just a few weeks away, the kids starting to go back to school, and the long hours of daylight dwindling down each night, it must mean that Summer is coming to an end!  But until that first brisk Autumn morning arrives when you walk out the door needing a jacket, there’s still time to soak up the last drops of Summer sun!  This week’s lunch selection pays homage to the light and carefree days of Summer- with a bounty of fresh veggies and fruits picked from the garden and at the local Farmer’s Market.  This week was my turn to provide lunch for Monday’s lunch Club.  Inspired by the warm & dry Summer we’ve been enjoying this season in Seattle, I prepared a Mediterranean-themed luncheon that I like to call:  Steph’s Taste of Mediterranean: Build your own Salad!

For my meal selection, I prepared 2 Main Salads with protein, carb, veggie, and dairy sides to pick and choose to suit your diet preference.

Salad One- Caprese Salad

caprese salad

This couldn’t be any easier to make!  With just a few simple, fresh ingredients mixed together- the flavors of the tomatoes and basil shine and mingle well with the olive oil and light seasoning.

Take your favorite cherry or plum tomatoes- cut in half- squeeze the seeds out- and cut in half once again.  Fresh basil leaves are picked from the garden, then chopped into strips.  Add your favorite olive oil, salt and pepper, and toss together.

***Note, I omitted the fresh mozzarella cheese that is a typical ingredient in a traditional Caprese salad and left this on the side, as some folks have dietary restrictions for dairy products.

Salad Two- Lemon Cucumber Cous Cous Salad

cous cous salad

Another very easy-peasy salad to make, but loaded with flavor!  Pearl Cous Cous, also known as Israeli Cous Cous dominates this salad.  Chopped cucumbers, chopped parsley, lemon zest, and feta cheese are the other ingredients.  Dressed in olive oil, minced garlic, and lemon- all the flavors combine so well and delight your taste buds– you’ll have a hard time saying no to seconds.  Find the recipe here.

I  included the following side selections as options to pair with the 2 salads:  Romaine Lettuce, Fresh Mozzarella, Sliced Avocados, Roast Chicken, French Baguette, and Balsamic Vinaigrette.

After going through the spread, my salad bowl looked a little something like this:

Steph Lunch Bowl


With a salad so light and summery like this, thankfully everyone had a little room left over for dessert!

How could you not pass up Haagen Dazs sorbet and fresh blueberries/ nectarines???

Dessert Collage

Until next week, here’s hoping you have a flavor-filled week that nourishes your heart, mind, body, and soul!  See you next week for another installment of What’s Cookin’ at The Works!




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