If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly chopped pistachios, lightly pickled shallots and a drizzle of olive oil make it taste incredible.

The layering method might make this salad look fancy, but it’s easy to make and yields a stunning display. Grab your largest platter for this recipe so the ingredients can be evenly distributed and scooped without stirring. The composition of this salad helps avoid the watery watermelon, messy-looking feta situation that plagues many watermelon salads.

This watermelon salad was inspired by one we tasted in Tampa last summer. I loved the pistachios sprinkled on top. They offered the perfect crunch, and the green color contrasted beautifully with the bright red watermelon.

I’m still obsessed with the vinegar-soaked shallot that I used on this Watermelon Salad with Herbed Yogurt Sauce, and it worked just as well here. The shallots are lightly pickled, so they’re tangy but less pungent, and a drizzle of the leftover vinegar brightens up the whole salad.

Isn’t it lovely? This beautiful salad is sure to be a hit at your summer parties.

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Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve as an appetizer or snack.

A dollop or two brings together random leftovers and simple meals made with veggies, greens, whole grains or beans. You can also spread it onto your sandwiches or wraps. Green goddess tahini is here to save the day. You’ll find many more serving suggestions below.

This recipe was inspired by a similar dip that I grabbed at Whole Foods before hosting girls’ night (Falafel King brand). A couple of my friends follow dairy-free diets, so I’m always looking for fun options that satisfy our requirements. As the night went on, we all fell in love with this vegan dip—it’s creamy, rich yet fresh, and satisfying. It’s irresistible.

So, I combined my Best Tahini Sauce (truly the best) with the herbs from my Easy Green Goddess Dressing, and here you have it. You can make this recipe with any combination of cilantro, parsley, basil, dill and/or mint. Add a small handful of fresh tarragon if you can find it for that characteristic green goddess flavor. This dip (or sauce) is lovely in any season. I hope you fall in love with it!

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This Mediterranean bean salad is one of my all-time favorite salads and sides. Bold claim, I know, but I can back it up. I’ve been loving this recipe for ten years running now!

This salad is crisp and satisfying, fresh and full of bright Mediterranean flavors. The recipe features hearty kidney beans and chickpeas, which balance crisp cucumber, celery and red onion. The remaining simple ingredients—lemon and olive oil, garlic and lots of fresh leafy herbs—yield truly irresistible results.

This Mediterranean-style salad is perfect for spring picnics, summer potlucks and cozy fall get-togethers. It’s a crowd-pleasing salad or side dish that suits most special diets, too. The recipe is vegetarian, vegan and gluten free.

With how quickly this salad comes together, it’s an easy addition to your weekend menu! It’s a simple chop, whisk and stir situation that’s ready in about 20 minutes. I hope this dish becomes one of your standby recipes, too.

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Let’s make homemade caponata! This classic Sicilian appetizer or side dish is perfect for late summer meals. This recipe combines roasted (not fried) eggplant with sautéed bell pepper, celery, tomatoes, olives and capers. Red wine vinegar and honey make it irresistibly tangy and sweet. If you generally enjoy these bold flavors, you’re going to love caponata.

Since international travel is largely off the table, I’ve been traveling vicariously through my food. This caponata is the perfect example. I’ve yet to make my way to Sicily to sample authentic caponata, but learning to make this dish has deepened my desire to explore the island. Mark my words, I’ll get there someday.

Caponata recipes vary from region to region and household to household. This recipe is where I landed. I took some cooking cues from my ratatouille recipe, which also features roasted eggplant stirred into a simmering tomato sauce. Caponata’s flavors are even deeper and more complex largely due to the intense agrodolce factor, or the interplay between sweet (honey and raisins) and sour (vinegar and capers).

I can’t claim this recipe is entirely authentic, but I hope it offers you a little taste of Sicily.

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Finally! I’ve figured out how to make the perfect homemade mojito. Mojitos are bubbly rum cocktails that taste minty-fresh, citrusy and a little sweet. Club soda stretches out the flavors to create an afternoon-worthy sipper. Mojitos are ultra refreshing on warm days, and I feel like I’m on vacation every time I get my hands on one.

Mojitos originated in Cuba and I hope to taste a real one someday. We enjoyed Cuban-style mojitos in Miami over a long Valentine’s weekend earlier this year. Mojitos happen to be the only cocktail my husband will drink (he’s usually more of a beer and wine guy). I studied the bartenders’ methods while we were there so I could learn how to make them at home.

At Old’s Havana, they lined up highball glasses all the way down the bar, added a generous spoonful of sugar to each, followed by several sprigs of fresh mint (or yerba buena, as they call it). They mixed the mojitos in the glasses by the order, garnishing them with real sugar cane. I swizzled my drink and swayed to the beat of lively Latin string music playing just a few feet away. I honestly don’t know if it was an authentic or manufactured Miami experience, but it was magical nonetheless.

Outside of Miami, great mojitos can be hard to come by. Many bars don’t keep fresh mint on hand so they’ll turn down the request, and my own homemade attempts over the years have been lackluster. Now that I’ve studied and practiced my mojito technique, I’m excited to share my mojito recipe with you today!

Turns out, you just need five basic ingredients (mint, lime, sugar, rum and club soda) and a few simple tips to make the best mojito you’ve ever had. You won’t even need a shaker or simple syrup for this classic mojito recipe. Cheers!

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Would you look at those colors?! This roasted beet side dish is the prettiest recipe I’ve made in a long time, and the leftovers look like an abstract Easter basket.

This recipe comes from a new cookbook called Eat What You Want by Gaby Dalkin. You may know Gaby from her blog, What’s Gaby Cooking. I love Gaby’s fresh, California-style cooking and boundless enthusiasm for all things food-related!

The funny thing is that I’ve never met Gaby in person, but I feel like I know her after watching her on Instagram over the years. We share an affinity for fresh herbs and flaky sea salt, and I turn to her blog and cookbook for inspiration often. When she offered to send me a copy of her cookbook, I said yes, of course.

Her newest book features “125 recipes for real life” and I had a hard time choosing just one to share with you. I’ve been on a beet kick lately, so beets won the draw. This recipe also gave me an excuse to make Gaby’s go-to basil vinaigrette, which I’ve been meaning to try for ages.

This dish features roasted beets over thick yogurt (I used Siggi’s “skyr” instead of labneh), with fresh basil vinaigrette, avocado wedges, and a heavy sprinkling of fresh herbs. Even my husband, who’s not a fan of beets, went back for more.

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This recipe’s title doesn’t do this beauty justice. Look at it! This watermelon salad recipe is a showstopper, if I can say so myself.

This salad starts with a base of cold, creamy herbed yogurt sauce. Then, we top it with cubed ripe watermelon, followed by crisp cucumber, lightly pickled shallot, and more fresh basil and mint.

Each element is so simple to prepare, and the end result is spectacular.

Watermelon is perfectly red and juicy this time of year, so please make this salad while you still can. It would be the perfect salad to bring to your weekend get-together.

This salad is best consumed within a couple hours of assembly. I bet your friends will be up for the challenge! Got your watermelon yet?

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My now-husband asked me out for spring rolls and beer for our first date. I vividly remember walking into the nearby Thai restaurant to meet him. Our waitress had to come back three times to get our order, since we could not be bothered to look at the menu.

We were too busy connecting over our love for our dogs (we each have one), coming from families of three kids (I’m the oldest; he’s the youngest), our shared love of food and travel, a million other little things…

He finally ordered us a double batch of his favorite spring rolls. I was too nervous and full from a day of recipe testing to eat much. The waitress kicked us out because the restaurant was closing. I came home and danced around in the living room with Cookie. He asked me out again.

A couple of months later, I confessed that I didn’t share his level of appreciation for those spring rolls. “Too much noodles, not enough veggies. The carrots taste like chlorine. The peanut sauce could be more bold.” He dared me to come up with something better, and I finally have.

These are the fresh, veggie-packed spring rolls I want to order at Thai and Vietnamese restaurants. I can’t say they’re 100 percent authentic, but they’re pretty close.

Of course, I came up with an irresistible peanut dipping sauce to go with them. Invite some friends over and make it a spring roll party! Ready for the recipe?

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Finally! I’ve figured out how to make the best tabbouleh. It’s just as good, if not better than, my favorite local Middle Eastern restaurant’s. If you try it, I think you’ll agree.

Tabbouleh (also spelled tabouli) is a super fresh herb and bulgur salad, with parsley being the number one ingredient. It’s dotted with diced cucumber and tomato, and dressed simply with olive oil and lemon juice. It’s refreshing, light and packed with healthy ingredients.

You’ll often find tabbouleh as a side dish on Mediterranean menus. It’s right at home with hummus, baba ganoush, falafel, feta, olives… all of my favorite things.

I’ve attempted tabbouleh at home over the years, and I’m so pleased to share what I’ve learned with you today. Ready to make some great tabbouleh?

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Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing (hear the correct pronunciation here).

Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.

I traveled to Greece last fall and ordered tzatziki at every restaurant. I’m serious. I enjoyed tzatziki with every single meal, even breakfast. This recipe tastes just like authentic tzatziki.

I tend to associate tzatziki with Greek food, but you’ll find it served across the Mediterranean and Middle East, sometimes under different names or in slightly different forms.

Tzatziki is often served with grilled meats and gyros, but I can’t think of a grilled or roasted vegetable it wouldn’t play nicely with. You can also serve up some tzatziki with your next appetizer spread. Let’s make some already!

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