Cupcake connoisseurs and salad aficionados may seem like different crowds, but they share one thing in common: Some of their favorite recipes come from Melissa Ben-Ishay, the creative force behind Baked by Melissa. Ben-Ishay has gone viral for her bite-sized baked goods, but she’s also built a devoted following on Instagram, where she shows fans how to play with flavor and texture to make greens feel fresh again. So when we heard that Ben-Ishay had come out with a new cookbook called Come Eat, we had to pick up a copy.
The book is stuffed with dozens of easy, nourishing recipes, but our favorite might be the Greek Goddess salad. Ribbons of fresh romaine and cold, crunchy cucumbers create a fresh, hydrating base; briny Kalamata olives and creamy feta bring that classic salty-tangy punch. Canned dolmas contribute a soft, herby richness that also makes the salad filling and satisfying. Ben-Ishay also developed a non-traditional vinaigrette that will liven up every bite: It blends tart lemon and red wine vinegar with the deep savoriness of white miso and savory nutritional yeast. A dash of herbaceous za’atar seals the deal on this flavor-packed lunch. Grab a copy of the book for a cupcake recipe that will liven up dessert time, too.
Melissa Ben-Ishay’s Greek Goddess Salad Recipe
Gluten-Free
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25 minutes | Serves 4
Ingredients
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8 to 10 pitted Kalamata olives
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7 ounce can dolmas (stuffed grape leaves)
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⅓ cup extra virgin olive oil
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Juice of 2 lemons (about 1/3 cup)
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⅓ cup nutritional yeast
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1 tablespoon dried oregano
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2 garlic cloves, grated with a microplane
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½ teaspoon fine sea salt
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A few turns of black pepper
Instructions
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Finely chop the romaine, cucumbers, and olives and place in a large bowl.
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Make the miso vinaigrette: Whisk together the olive oil, lemon juice, vinegar, miso, nutritional yeast, oregano, garlic, salt, and a few turns of black pepper until emulsified. Pour over the salad and mix well to combine.
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Top with the feta, za’atar, and dolmas. Serve immediately.
Recipe by Baked by Melissa.
The post This Greek Goddess Salad Deserves a Spot in Your Weekly Rotation appeared first on Katie Couric Media.
