Salads Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/salads/ Mediterranean Recipes & Lifestyle Thu, 28 Aug 2025 16:07:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://www.themediterraneandish.com/wp-content/uploads/2024/01/cropped-favicon_600x600-32x32.jpg Salads Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/salads/ 32 32 Italian Green Beans (Fagiolini alla Genovese) https://www.themediterraneandish.com/italian-green-beans-fagiolini-alla-genovese/ https://www.themediterraneandish.com/italian-green-beans-fagiolini-alla-genovese/#respond Fri, 29 Aug 2025 12:00:00 +0000 https://www.themediterraneandish.com/?p=116082 Italian Green Beans (Fagiolini alla Genovese) are tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.

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]]> My version of Italian Green Beans (Fagiolini alla Genovese) is tender, blanched beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and garlic-infused olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.

A close up of italian green bean salad.
Photo Credits: Miriam Novoa

Liguria, in Italy, is famous for gorgeous basil pesto, and clearly, the Ligurian people know what they’re doing when it comes to vegetables because they’ve given us another winner with these green beans. 

This green bean salad recipe is my version of Fagiolini alla Genovese, a recipe I stumbled across from an Italian chef on Instagram. I forgot to save the recipe, and I don’t even remember the chef’s handle so I wasn’t able to go back to it. But thankfully, I was able to recall the most important part of the recipe: the bold, zippy dressing made with anchovies, lemon juice, and olive oil.

The beans themselves were blanched. No problem there. I went to work on the dressing from memory. My taste buds were pleasantly surprised by the bold, yet perfectly balanced flavors. I added some fresh herbs and called it done! 

It’s a perfect side dish for roasted chicken or broiled salmon, and it works just as well served at room temperature as it does warm, so it’s a great option for entertaining. 

Table of Contents
  1. What’s in Italian Green Beans?
  2. How to Make Italian Green Beans
  3. How to Choose the Best Green Beans
  4. What to Serve with Italian Green Beans
  5. More Green Bean Recipes
  6. Italian Green Beans (Fagiolini alla Genovese) Recipe
Ingredients for italian green bean salad including fresh green beans, salt, olive oil, garlic, chives, parsley, anchovy fillets, and lemon.

What’s in Italian Green Beans?

The most important part of this recipe for Italian-style green beans is, without a doubt, the beans themselves, as there are so few ingredients this is a case where quality really makes a difference! 

  • Green beans: Fresh, crisp green beans are the star. You can also use whole frozen green beans for this recipe. Choose the whole ones as they tend to get less soggy, blanch them just until they’re warmed through, and then proceed with the recipe.  
  • Anchovy fillets: These little powerhouses add depth, saltiness, and umami to the dressing. Look for high-quality cured anchovies packed in olive oil, either canned or jarred. To make this recipe vegan, you can replace the anchovies with capers.
  • Lemon: The zest and juice of a lemon add brightness and zing to the dressing, balancing the richness of the anchovies and olive oil.
  • Garlic: You know I love garlic! Its pungent flavor makes the dressing come alive. I like to sizzle thin slices in extra virgin olive oil so they turn into little, golden chips, a fun garnish. 
  • Extra virgin olive oil adds richness to the dressing and gives these green beans a luscious shine. I use our Early Harvest Greek Extra Virgin Olive Oil when developing this recipe, because I love how it’s both rich and peppery, and excellent with vegetables.
  • Kosher salt and black pepper enhance all the other flavors in the recipe. Take a light hand with the salt, since the anchovies already add plenty.
  • Fresh herbs: A sprinkle of chopped parsley and chives adds a fresh, fragrant finish. You can make it without them, or substitute basil if you like. 
Italian green bean salad in a serving bowl with a spoon next to a tin of anchovies, a plate of crusty bread pieces, a bowl of lemon wedges, a stack of 2 plates with 2 forks, 2 beverages, and a bowl of dressing with a spoon.

How to Make Italian Green Beans

Everybody needs a vegetable side dish that comes together fast. The only trick to this one is not overcooking the beans or the garlic chips! This is really an instance of less is more. Here’s the whole process, step by step. 

  • Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop 1 pound trimmed fresh green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).Fresh green beans for the italian green bean salad being added to a pot of boiling water. Next to this is a plate with more fresh green beans. 
  • Make the garlic chips. In a small saucepan, warm 3 tablespoons extra virgin olive oil over medium heat until just shimmering. Drop in 1 to 2 thinly sliced garlic cloves and cook for about 30 seconds or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now. 
  • Make the dressing. In a small bowl, combine 1/4 cup finely chopped fresh chives, 2 tablespoons finely chopped fresh parsley, 3 to 4 finely chopped cured oil-packed anchovy fillets, and the zest and juice of 1 lemon. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. You may not need all of the oil. Taste and, if needed, add a small pinch of salt and whisk again to combine.The dressing for the italian gren bean salad in a bowl with a spoon.
  • Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve. Italian green bean salad in a serving bowl.

How to Choose the Best Green Beans

  • Buy fresh, whole beans.
  • Look for smooth, slender beans. Knobby beans are too mature and tend to be starchy and not as sweet
  • Trim the stem end only—you can keep the curled tips.
  • Pre-trimmed “haricots verts,” yellow wax beans, or a mix of different string beans will also work for this recipe.

What to Serve with Italian Green Beans

This flavorful green bean recipe walks the line between salad and side. You can serve it at room temperature, chilled, or even with the green beans still slightly warm. The garlic-lemon-anchovy trifecta makes it a great pairing for richer meats, including pork chops—either brined and grilled or pan-seared with lemon. 

In the late summer, when beautiful fresh beans are abundant, it’s wonderful as a side for chicken spiedini, grilled trout with a zippy parsley-caper sauce or a roasted whole fish. 

Once winter arrives, I will have no issue making this one with whole frozen beans to enjoy alongside lemon chicken pasta or a warm pan of three cheese-stuffed manacotti. 

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A close up of italian green bean salad.
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Italian Green Beans (Fagiolini alla Genovese)

Our version on Genoese-style green beans (Fagiolini alla Genovese) are tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.
Course Salad, Side, Side Dish, Sides/Salad
Cuisine Italian/Mediterranean
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 145.8kcal
Author Suzy Karadsheh

Ingredients

  • 1 pound fresh green beans, trimmed
  • Kosher salt
  • 3 tablespoons extra virgin olive oil
  • 2 large garlic cloves, very thinly sliced
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 3 to 4 cured oil-packed anchovy fillets, finely chopped
  • 1 large lemon, zested and juiced

Instructions

  • Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop the green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).
  • Make the garlic chips. In a small saucepan warm the olive oil over medium heat until just shimmering. Drop the sliced garlic in and cook for about 30 seconds or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now.
  • Make the dressing. In a small bowl, combine the chives, parsley, finely chopped anchovies, lemon zest and juice. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. Taste and, if needed, add a small pinch of salt and whisk again to combine.
  • Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Buying the best green beans: I recommend buying beans whole and then trimming the stem end only. You can keep the little curled tips! Look for slender beans that don’t have a knobby look to them. This is an indicator that the beans inside are overly mature and they tend to be starchy and not as sweet. If you can get the packages of pre-trimmed “haricots verts” they will work beautifully for this recipe, as will yellow wax beans. 
  • Can you use frozen green beans? Yes, you can also use frozen green beans for this recipe. Choose the whole ones if you can (they tend to get less soggy), blanch them just until they’re warmed through and then proceed with the recipe.  
  • Storage: Leforver Italian green beans will keep well in an airtight container in the refrigerator for up to 3 days. Since they’re dressed with olive oil and lemon, the flavor actually deepens as they sit, though the beans may soften a bit. Let them come to room temperature before serving for the best flavor.

Nutrition

Calories: 145.8kcal | Carbohydrates: 11.2g | Protein: 3.5g | Fat: 11.2g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.8g | Cholesterol: 2.5mg | Sodium: 119.1mg | Potassium: 317.4mg | Fiber: 4g | Sugar: 4.5g | Vitamin A: 1067IU | Vitamin C: 32.7mg | Calcium: 63.8mg | Iron: 1.7mg

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The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil.

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]]> https://www.themediterraneandish.com/italian-green-beans-fagiolini-alla-genovese/feed/ 0 GreenBeanSalad- GreenBeanSalad-Methods-Edited-2 GreenBeanSalad- 3 GreenBeanSalad-Methods-Edited-6 GreenBeanSalad-Methods-Edited-4 GreenBeanSalad 8 Green bean salad on a platter next to bowls of feta and red pepper flakes, and the dressing for the salad in a measuring cup. Fasolakia in a large pot next to a small bowl of chopped parsley, a juiced lemon half and a bottle of olive oil. A close up of green bean and snap pea salad with crispy quinoa on a plate with a fork. An overhead photo of sauteed green beans on a serving platter with a spoon. Surrounding this is a lemon half, kitchen towel, parsley, and bowls of salt, black pepper and pine nuts. A close up of italian green bean salad. The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil. Easy Ribbon Salad with Carrots, Summer Squash, and White Beans https://www.themediterraneandish.com/easy-ribbon-salad/ https://www.themediterraneandish.com/easy-ribbon-salad/#comments Tue, 26 Aug 2025 11:00:00 +0000 https://www.themediterraneandish.com/?p=116192 This easy ribbon salad recipe combines zucchini, yellow summer squash and creamy white beans with fresh mint in a simple vinaigrette.

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]]> When it comes to simplicity, this ribbon salad recipe is at the top of my list. Less than 10 ingredients and 15 minutes is all you need for this simple side dish.

A close up of zucchini ribbon salad in a bowl.
Photographer: Mariana Swedelson

Summer is, without question, salad season. Produce is abundant, flavors are fresh, and no one wants to spend eons in a hot kitchen. And, if you’re a gardener like I am, you’re always looking for ways to put your garden bounty to work. 

This ribbon salad recipe made with fewer than 10 ingredients (including salt and pepper) takes 15 minutes to make, looks pretty on a plate, and pairs with almost anything. I used a vegetable peeler to shave strips of carrot, zucchini, and yellow summer squash into a nest of ribbons, and added a can of cannellini beans for heft and fiber. To finish it up, I dressed it with fresh mint, vinegar, olive oil, salt, and pepper. It is so easy to make!

The result is a simple, light, and fresh salad recipe to serve as a weeknight side, a vegetarian main, or an evening of al fresco dining paired with Grilled Chicken or Cod and a pitcher of Peach Iced Tea.

Table of Contents
  1. Ribbon Salad Ingredients
  2. How to Make Ribbon Salad 
  3. Ways to Mix it Up
  4. What to Serve with Ribbon Salad 
  5. More Zucchini Recipes
  6. Ribbon Salad with Carrots, Summer Squash, and White Beans Recipe
Ingredients for zucchini ribbon salad including zucchini, summer squash, carrots, cannellini beans, mint, vinegar, olive oil, salt and black pepper.

Ribbon Salad Ingredients

I’m in a phase where simple is best, and this recipe really hit the mark for me. I hope it does for you, too. Most ingredients are probably in your crisper drawer or pantry already. 

  • Carrots: I used large orange carrots, but purple or red carrots would also be beautiful. I would avoid white carrots only because they don’t provide enough color contrast against the squash.
  • Zucchini and yellow squash: Both of these squash varieties are considered summer squash. They have soft, tender skin and can be eaten raw. If you can’t find yellow squash, feel free to use two zucchini.
  • Cannellini beans: Any creamy white bean will work here. I have made this recipe with butter beans, great northern beans, and navy beans.
  • Mint: When I was testing this recipe, I tried it with fresh chives, fresh basil, and tarragon, in addition to the mint. I had 3 friends taste test the different versions, and mint was the favorite, followed by basil. Experiment with any fresh tender herb to find what you like best.
  • Red wine vinegar or apple cider vinegar: Either will work; apple cider vinegar is a little sweeter, but it’s a good option for anyone abstaining from any kind of alcohol derivative.
  • Extra virgin olive oil: When a recipe has few ingredients, the quality of the ingredients matters even more. I love a peppery olive oil for this recipe, like our Spanish Hojiblanca, but any high-quality olive oil will work.  
  • Kosher salt and freshly ground black pepper are recipe staples. Salt enhances the flavors of every other ingredient, and pepper adds a subtle warmth. If you taste the recipe, and it feels a little flat, it likely just needs an extra sprinkle of salt.

How to Make Ribbon Salad 

I love how easy this salad is to make, but how elegant the presentation is. Who doesn’t like a low-effort recipe that looks fancy?

  • Prepare the vegetables: Use a vegetable peeler to shave 2 large carrots into long strips or ribbons. Do the same thing for 1 (6-inch) zucchini and 1 (6-inch) yellow summer squash, rotating them as you peel so the ribbons stay about 1-inch thick. Stop creating ribbons once you reach the seeds. Add the ribbons to a medium serving bowl or platter.A summer squash, a partially peeled zucchini, a pile of zucchini ribbons and a vegetable peeler on a cutting board.
  • Prepare the beans: Open 1 (15-ounce) can of cannellini beans, pour into a fine-mesh sieve, and rinse under cold running water. Gently shake dry. Add to the bowl with the shaved vegetables. Cannellini beans in a strainer over a bowl.
  • Season and Serve: Add 3 tablespoons minced mint, 2 tablespoons white wine or apple cider vinegar, 3 tablespoons extra virgin oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the bowl. Gently toss to coat. Taste and adjust seasoning to your liking. Serve immediately.Zucchini ribbon salad in a bowl next to a cloth napkin, a wooden spoon, a glass of water and small bowls of salt and black pepper.

Ways to Mix it Up

I kept this salad super simple, but you could go big by adding a few extra ingredients:

  • Add sumac for a tangy twist and a little color
  • Double the amount of herbs and add some extras: basil, parsley, and mint would all go well together
  • Skip the red wine vinegar and stir in a tablespoon or two of basil pesto, carrot top pesto, or lemon pesto
  • Add 6 ounces of cooked pasta to stretch the ingredients and make a light pasta salad.

What to Serve with Ribbon Salad 

This salad really has a mild, fresh, and light flavor. It works just as well with fish or chicken. Because the flavors are subtle, I would make sure your main dish has a little pizazz. If you want to add heft to make it more of a main meal, simply toss in a can of tuna.

Pair it with: 

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Zucchini ribbon salad in a bowl next to a cloth napkin and wooden serving utensils.
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Ribbon Salad with Carrots, Summer Squash, and White Beans

When it comes to simplicity, this ribbon salad recipe is at the top of my list. Less than 10 ingredients and 15 minutes is all you need for this simple side dish.
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Servings 4
Calories 126.5kcal
Author Summer Miller

Ingredients

  • 2 large orange carrots, cleaned and peeled
  • 1 small (6-inch) zucchini
  • 1 small (6-inch) yellow summer squash
  • 1 (15-ounce) can cannellini beans
  • 3 tablespoons mint, minced
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Prepare the vegetables: Use a vegetable peeler to shave the carrot into long strips or ribbons. Do the same thing for the zucchini and yellow summer squash, rotating them as you peel so the ribbons stay about 1-inch thick. Stop creating ribbons once you reach the seeds. Add the ribbons to a medium serving bowl.
  • Prepare the beans: Open the can of cannellini beans and pour them into a fine mesh sieve and rinse under cold running water. Gently shake dry. Add to the bowl with the shaved vegetables.
  • Season: Add mint, vinegar, oil, salt, and pepper to the bowl. Gently toss to coat. Taste and adjust seasoning to your liking. Serve immediately.

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
  • This salad is best served shortly after making it as the squash can wilt a bit. 
  • If you can’t find yellow summer squash, simply sub with another small zucchini.

Nutrition

Calories: 126.5kcal | Carbohydrates: 6.9g | Protein: 1.7g | Fat: 10.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.7g | Sodium: 609.3mg | Potassium: 382.8mg | Fiber: 2.3g | Sugar: 3.7g | Vitamin A: 5452IU | Vitamin C: 20.1mg | Calcium: 36.6mg | Iron: 0.8mg

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The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil.

The post Easy Ribbon Salad with Carrots, Summer Squash, and White Beans appeared first on The Mediterranean Dish.

]]> https://www.themediterraneandish.com/easy-ribbon-salad/feed/ 1 Zucchini Ribbon Salad 16 Zucchini Ribbon Salad 1 Zucchini Ribbon Salad 3 Zucchini Ribbon Salad 4 Zucchini Ribbon Salad 8 Three zucchini fritters on a plate with a dollop of Greek yogurt and a lemon wedge. An overhead photo of borani kadoo on a serving plate. Next to this is a plate of pita pieces and a small bowl of chopped herbs. The crustless zucchini quiche in a baking dish with one slice removed. a slice of zucchini parmesan topped with basil leaves on a plate with a fork. Zucchini ribbon salad in a bowl next to a cloth napkin and wooden serving utensils. The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil. Mediterranean Chicken Pasta Salad https://www.themediterraneandish.com/mediterranean-chicken-pasta-salad/ https://www.themediterraneandish.com/mediterranean-chicken-pasta-salad/#comments Wed, 30 Jul 2025 11:00:00 +0000 https://www.themediterraneandish.com/?p=114216 This easy Mediterranean chicken pasta salad recipe is packed with fresh flavor from cherry tomatoes, roasted red peppers, olives, capers, arugula, and basil. Tossed in a tangy red wine vinaigrette and topped with Parmesan, it’s perfect for make-ahead lunches or summer dinners.

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]]> This easy Mediterranean chicken pasta salad recipe is packed with fresh flavor from cherry tomatoes, roasted red peppers, olives, capers, arugula, and basil. Tossed in a tangy dijon vinaigrette and finished with Parmesan, it’s perfect for make-ahead lunches or summer dinners.

Chicken pasta salad in a serving bowl with a spoon.
Photo Credits: Mark Beahm

In the summer, the last thing I want to do when I stop work for lunch is anything that will make the thermometer climb at the hottest time of day. I survive on easy, make-ahead lunches like this chicken pasta salad that help me through the work week. It’s easy to grab from the fridge, toss in some arugula and basil, and sit down for a chill break from work without breaking a sweat.

But cool and convenient shouldn’t mean boring. This pasta salad is loaded with flavor and texture. The Italian herb-seasoned chicken breast is pan-seared for a golden crust. 

Sweet cherry tomatoes, smoky roasted red peppers, briny olives and capers, peppery arugula, and fresh basil add layers of irresistible complexity. The tangy Dijon vinaigrette continually drives me to dig in for the next bite.

And while this chicken pasta salad originated from a desire for an easy make-ahead lunch, it’s more than enticing enough to bring along for a picnic with friends, a beach day, or as a side for a cookout.

Table of Contents
  1. Ingredients for Chicken Pasta Salad
    1. For the Salad:
    2. For the Vinaigrette:
  2. How to Make Chicken Pasta Salad
  3. What to Serve with Chicken Pasta Salad
  4. More Summery Pasta Salads
  5. Mediterranean Chicken Pasta Salad Recipe
Ingredients for chicken pasta salad including chicken breasts, olive oil, Italian seasoning, salt, black pepper, rigatoni, grape tomatoes, roasted red peppers, kalamata olives, capers, arugula, basil, grated parmesan cheese, red wine vinegar, dijon mustard, and garlic.

Ingredients for Chicken Pasta Salad

This chicken pasta salad combines a blend of pantry staples and easy-to-find fresh ingredients for a quick and flavorful meal. Here’s what you’ll need:

For the Salad:

  • Chicken: I like to pan-sear boneless, skinless chicken breast for this pasta salad because it develops a flavorful golden crust and is quick to prepare. But if you want to avoid heating up the kitchen, you could grill them instead, or substitute poached chicken breasts if you want an even more hands-off version. 
  • Italian seasoning: I keep a jar of this homemade Italian seasoning in my spice cupboard. It’s a classic herb blend with dried basil, oregano, thyme, rosemary, marjoram, and parsley. 
  • Pasta: I prefer rigatoni in this pasta salad, as it’s similar in size to the other ingredients, and the ridges hold the vinaigrette well. You could also use penne, ziti, cavatappi, farfalle or any other bite-sized pasta shape.
  • Cherry or grape tomatoes: Bite-size tomatoes hold up well in pasta salad and have a juicy, sweet flavor. You can use multicolored tomatoes for a mix of colors and flavors.
  • Roasted red peppers: I prefer using a jar of roasted piquillo peppers for their smoky, fruity flavor. But you can use any sliced roasted red peppers, either store-bought or homemade.
  • Olives: Kalamata olives have a bold, fruity flavor, but you can use milder, buttery Castelvetrano olives if you prefer a milder taste.
  • Capers add a punch of briny, savory flavor to the salad.
  • Arugula has a crisp, peppery flavor that pairs well with the Dijon vinaigrette. You could also try baby spinach, baby kale, or a mix of greens.
  • Basil: A handful of chopped basil adds a sweet, herbal flavor to the salad, but other tender herbs, such as oregano, dill, or tarragon, will also work well.
  • Parmesan cheese adds umami flavor to the salad. For the best flavor, use Parmigiano Reggiano.

For the Vinaigrette:

  • Extra virgin olive oil: Since this is the base of the dressing, use high-quality extra virgin olive oil. I like a flavorful oil with a peppery finish for this salad, like this Spanish Hojiblanca or Italian Nocellara.
  • Red wine vinegar: The fruity and complex flavor of red wine vinegar creates a pungent vinaigrette that complements the intense flavors in this pasta salad. 
  • Dijon mustard: Not only does Dijon mustard add a peppery, tangy kick, but it also helps to emulsify the vinaigrette.
  • Garlic: Minced garlic adds a savory depth of flavor and a little bite.
  • Sea salt and black pepper: Black pepper adds some gentle heat, and salt enhances the other flavors in the dressing and salad.
Chicken pasta salad in a serving bowl with a spoon.

How to Make Chicken Pasta Salad

For the juiciest chicken, it should rest for 10 minutes before slicing. Use this time to cook the pasta and make the vinaigrette. If you’re making the salad ahead of time, skip the basil and arugula, adding them when you’re ready to eat so they don’t wilt. Here are the steps:

  • Cook the chicken: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Season 1 pound (454g) boneless skinless chicken breasts with 2 teaspoons Italian seasoning, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper. Cook the chicken until golden and cooked through, about 8 minutes per side. Let the chicken rest for 10 minutes before dicing it into bite-sized pieces.2 chicken breasts being cooked in a skillet.
  • Cook the pasta: Bring a large pot of water to a boil over high heat. Generously salt the boiling water, then add 12oz (340g) rigatoni and cook until al dente, following the package instructions. Drain in a colander. Add the pasta to a large mixing bowl and set aside to cool briefly.Cooked rigatoni draining in a strainer over a pot.
  • Make the vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 minced garlic clove, 3/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper until well combined.The dressing for the chicken pasta salad in a bowl with a whisk.
  • Toss and serve: To the bowl with the pasta, add 2 cups cherry or grape tomatoes, halved; 1/2 cup sliced roasted red peppers, 1/3 cup pitted and halved kalamata olives, 2 drained tablespoons capers, 1 cup arugula, and 1/2 cup chopped or torn fresh basil, and toss to combine. Pour the vinaigrette over the salad and sprinkle with the 1/4 cup grated Parmesan cheese. Toss until coated, and serve immediately.The ingredients for the chicken pasta salad in a bowl just before being mixed together.

What to Serve with Chicken Pasta Salad

I like to make this pasta salad at the beginning of the week for easy lunches throughout the work week, especially in the summer when the last thing I want is to heat up the kitchen at the height of the day.

This pasta salad can stand on its own as a meal. But I always have room for a cold dessert afterward, such as these homemade popsicles, some strawberry sorbet, or a refreshing lemon and berry yogurt parfait.

More Summery Pasta Salads

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A bowl of chicken pasta salad with a fork.
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Mediterranean Chicken Pasta Salad

Juicy seared chicken, rigatoni, sweet tomatoes, and roasted red peppers come together with capers, kalamata olives, and a punchy red wine vinaigrette in this chicken pasta salad recipe.
Course Entree or Side Dish, Entree/Poultry, Entree/Salad
Cuisine American/Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 443.4kcal
Author Mark Beahm

Ingredients

For the Chicken

For the Salad

  • 12 ounces rigatoni (340g)
  • Sea salt
  • 2 cups cherry or grape tomatoes, halved
  • 1/2 cup sliced roasted red peppers
  • 1/3 cup kalamata olives, pitted and halved
  • 2 tablespoons capers, drained
  • 1 cup arugula
  • 1/2 cup fresh basil, roughly chopped or torn
  • 1/4 cup grated Parmesan cheese

For the Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Cook the chicken. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with Italian seasoning, sea salt, and black pepper. Cook the chicken until golden and cooked through, about 8 minutes per side. Let the chicken rest for 10 minutes before dicing it into bite-sized pieces.
  • Cook the pasta. Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, then add the pasta and cook until al dente, following the package instructions. Drain in a colander. Add the pasta to a large mixing bowl and set aside to cool briefly.
  • Make the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper.
  • Combine and serve. To the bowl with the pasta, add the tomatoes, roasted red peppers, olives, and capers and toss. Pour the vinaigrette over the salad and sprinkle with the Parmesan cheese. If serving immediately, add the arugula and basil, and toss to combine. If making it ahead, reserve the arugula and basil to sprinkle over individual servings when ready to eat.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, pasta, and olives used in this recipe.
  • How to Store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 443.4kcal | Carbohydrates: 46.6g | Protein: 25.7g | Fat: 16.7g | Saturated Fat: 3g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 10.1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1021.9mg | Potassium: 588.7mg | Fiber: 3.4g | Sugar: 3g | Vitamin A: 764.1IU | Vitamin C: 14.3mg | Calcium: 90.1mg | Iron: 1.8mg

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]]> https://www.themediterraneandish.com/mediterranean-chicken-pasta-salad/feed/ 6 Mediterranean-Dish-Chicken-Pasta-Salad-LEAD-3 Mediterranean-Dish-Chicken-Pasta-Salad-Ingredients Mediterranean-Dish-Chicken-Pasta-Salad-LEAD-1 Mediterranean-Dish-Chicken-Pasta-Salad-METHOD-1 Mediterranean-Dish-Chicken-Pasta-Salad-METHOD-3 Mediterranean-Dish-Chicken-Pasta-Salad-METHOD-2 Mediterranean-Dish-Chicken-Pasta-Salad-METHOD-4 A close up of summer pasta salad in a serving bowl with wooden serving utensils. Next to this is a bowl of urfa biber, and a cloth napkin. A serving of caprese salad in a bowl with a fork next to the rest of the salad in a serving bowl with a spoon. Pesto pasta salad on a platter. close up of a greek pasta salad in a serving bowl. A bowl of chicken pasta salad with a fork. Packages of rigatoni, penne, fusilli and spaghetti from the mediterranean dish shop. Butter Lettuce Salad with Tarragon Vinaigrette https://www.themediterraneandish.com/butter-lettuce-salad/ https://www.themediterraneandish.com/butter-lettuce-salad/#respond Tue, 22 Jul 2025 14:19:21 +0000 https://www.themediterraneandish.com/?p=114263 Tender butter lettuce salad dressed with tarragon vinaigrette. Radishes add color and salty shaved Parmesan adds an elegant touch.

The post Butter Lettuce Salad with Tarragon Vinaigrette appeared first on The Mediterranean Dish.

]]> In this beautifully simple butter lettuce salad, tender leaves tangle with tangy, tarragon-infused vinaigrette. Sliced radishes add color and crunch, and salty shaved Parmesan adds an elegant touch.

Butter lettuce salad in a serving bowl with serving utensils. Next to this is a stack of 2 plates and a bowl of dressing with a spoon.
Photo Credits: Mark Beahm

Can a salad be gorgeous? I think this one comes close. Made with petal-like leaves of tender butter lettuce and adorned with paper-thin slices of pink radish, Parmesan, and snipped chives, this salad is a thing of beauty.

But, more to the point, it’s also delicious and easy to make. That’s in part due to using only a handful of ingredients, and the zingy, flavorful vinaigrette, made with vinegar, fresh lemon juice, pungent shallots, Dijon mustard, and a generous amount of sweet and slightly peppery, anise-scented tarragon.

This is the salad to make when you want something simple that can still hold your attention at the dinner table.

Table of Contents
  1. What Is Butter Lettuce?
  2. Butter Lettuce Salad Ingredients
    1. For the Tarragon Vinaigrette:
    2. For the Salad: 
  3. How to Make Butter Lettuce Salad
  4. Make it Your Own
  5. What to Serve with Butter Lettuce Salad
  6. More Green Salad Recipes
  7. Butter Lettuce Salad Recipe

What Is Butter Lettuce?

Butter lettuce is a tender, mildly flavored lettuce that’s in season in spring and summer. You might also see it labeled butterhead, Bibb lettuce, or even Boston Bibb, but these are essentially all the same thing. Heads of this lovely lettuce have a fluffy, round shape. Often light green or tinged with red, they resemble the loosely packed petals of a rose. 

They’re often grown hydroponically and sold with the roots still attached in a plastic clamshell container, rather than in a bag. Because the leaves are so soft and “buttery” in texture, they bruise easily, so you’ll want to be gentle. To prepare it, just slice off the stem end and pull apart the leaves by hand. 

Ingredients for butter lettuce salad including butter lettuce, parmesan cheese, radishes, lemon, black pepper, salt olive oil, white wine vinegar, dijon mustard, shallot, tarragon and chives.

Butter Lettuce Salad Ingredients

This salad uses simple ingredients that can be found easily at your local grocery store. 

For the Tarragon Vinaigrette:

  • White wine vinegar: With a fruity, mild flavor, white wine vinegar adds just the right amount of acid to the dressing, without overpowering the delicate flavor of the lettuce.
  • Lemon juice adds both citrusy flavor and a mild acidity. I often use lemon juice in dressings to balance out the sharper flavor of vinegar.
  • Dijon mustard is my go-to for making a tangy, tasty vinaigrette, adding both peppery flavor and improving the texture of the dressing.
  • Kosher salt and freshly ground black pepper: Salt balances the acidity of the dressing, and pepper gives it a pleasant hit of spice.
  • Extra-virgin olive oil: I always use high-quality extra virgin olive oil to add both flavor and healthy fat to dressings. I love our smooth, mild Italian Nocellara in this salad.
  • Shallot: A tablespoon adds the right amount of bite to the dressing, without overpowering the delicate lettuce. Red onion makes a good substitute if you don’t have shallots.
  • Tarragon: Sweet and peppery with a hint of anise or licorice, this herb has a unique flavor that’s hard to match. It’s often used in French cuisine, and is a traditional partner with shallots and Dijon mustard. If you can’t find it or don’t like it, feel free to use basil, parsley, mint, or a combination. Use any leftover tarragon to make this recipe for Tarragon Chicken.

For the Salad: 

  • Butter lettuce: Also commonly called bibb or butterhead lettuce, this delicate green lettuce has tender, almost buttery leaves that are mild and slightly sweet in flavor. 
  • Radish: Thinly sliced radishes add a peppery flavor and crisp texture to this salad. They are also a great source of antioxidants and Vitamin C!
  • Chives: A member of the onion family, chives have a milder flavor than bulb onions.
  • Parmesan cheese: This versatile cheese adds a nutty, irresistibly salty flavor to this salad. Shaving Parmesan gives it a more sophisticated look, and also makes it fun to eat!
Butter lettuce salad in a serving bowl with serving utensils. Next to this is a stack of 2 plates, a plate of chives, and bowls of dressing, sliced radishes, shaved parmesan cheese, salt and black pepper.

How to Make Butter Lettuce Salad

The dressing can be made in advance and stored up to 3 days in the fridge. Because butter lettuce has such a delicate texture, dress this salad just before serving. 

  • Make Tarragon Vinaigrette: In a small bowl, whisk 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, and 1/2 teaspoon mustard until combined. Season with Kosher salt and a generous amount of freshly ground black pepper. Whisk in 3 tablespoons extra virgin olive oil until dressing is thick and emulsified. Stir in 1 tablespoon finely chopped shallot and 2 tablespoons finely chopped tarragon and whisk to combine. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
  • Prepare lettuce leaves: First, cut off and discard the stem ends of 8 ounces Butter lettuce. Separate the leaves and gently tear the large, outer leaves into a few pieces. Keep the smaller inner leaves whole. Place the leaves in a salad spinner filled with cold water and gently swish leaves to remove any dirt. To crisp up the leaves, add a few ice cubes to the water and let stand about 10 minutes (optional). Then drain and spin dry.
  • Shave Parmesan and cut radishes: Using a vegetable peeler (Here is my favorite type), shave 2 ounces Parmesan into thin strips. Trim 2 radishes and slice them as thinly as possible using either a sharp knife or a Japanese-style mandolin (with the safety guard!).
  • Toss vinaigrette with lettuce: In a large serving bowl, combine lettuce with dressing and toss gently with wooden salad tongs to coat. Because butter lettuce is delicate, avoid using metal tongs, which might bruise the leaves. 
  • Serve: Divide lettuce among plates. Scatter each plate with radishes, shaved Parmesan, and 1 bunch snipped chives. Sprinkle with more salt and freshly ground pepper and serve immediately.

Make it Your Own

As long as you start with the freshest ingredients, feel free to experiment with this recipe. Here are a few creative ideas:

  • Salad greens: While I love the tender texture and mild flavor of butter lettuce, other greens will also work well in this salad. Try red or green leaf lettuce, or add frisee for a different texture.
  • Dressing variations: If you like a milder dressing, leave out the shallot. You might also stir in a teaspoon of honey to soften the acidity. 
  • Choose your favorite cheese: Hard cheeses like Pecorino Romano or Spanish Manchego are other great choices to shave over this salad. I also love salty ricotta salata, or, if you prefer a softer texture, crumbled goat cheese.
Butter lettuce salad in a serving bowl with serving utensils. Next to this is a stack of 2 plates and a bowl of dressing with a spoon.

What to Serve with Butter Lettuce Salad

This elegant but simple salad makes a lovely starter or first course at a dinner party. Ready in minutes, it’s also easy to throw together for a weeknight side salad. I think it pairs beautifully with mild, white fish, like this simple Baked Halibut with Lemon and Dill, or our buttery Baked Sole.

For a light summer lunch or dinner, serve it alongside Poached Chicken Breast with Lemon Herb-Dressing, which can be eaten either hot or cold. And for the tarragon-obssessed, pair it with Tarragon Chicken with Dijon Pan Sauce, which echoes the flavor combination of the salad dressing. It’s also a great match for the Herbes de Provence in sheet pan chicken and potatoes with South of France flavors.

Have leftover vinaigrette? It’s equally wonderful drizzled over sliced tomatoes and mozzarella, grilled fish, steamed green beans, snap pea salad, or halved hard-boiled eggs. It can be refrigerated for up to 3 days. Let it come to room temperature before serving.

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Butter lettuce salad in a serving bowl with serving utensils. Next to this is a stack of 2 plates and a bowl of dressing with a spoon.
Print

Butter Lettuce Salad

In this simple salad, tender butter lettuce leaves are dressed with a tangy, herb-infused vinaigrette. Sliced radishes add color and crunch, and salty shaved Parmesan adds an elegant touch.
Course Appetizer, Salad, Sides/Salad
Cuisine French/Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 161.8kcal
Author Abigail Chipley

Ingredients

For the Tarragon Dressing

  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons finely chopped fresh tarragon leaves (from about 4 large sprigs)

For the Salad

  • 1 large or 2 small heads Butter lettuce (about 8-10 ounces total)
  • 2 radishes, thinly sliced
  • 1 bunch chives (about 12), snipped into inch-long pieces
  • 1/2 cup shaved Parmesan (2 ounces)

Instructions

  • Make dressing. In a small bowl or jar, whisk or shake vinegar, lemon juice, and mustard until combined. Season with salt and a generous amount of freshly ground black pepper. Whisk in olive oil until dressing is thick and emulsified. Stir in shallot and tarragon and whisk or shake again to combine. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
  • Prepare lettuce leaves. First, cut off and discard the stem ends of the lettuce. Separate the leaves and gently tear the large, outer leaves into a few pieces. Keep the smaller inner leaves whole. Place the leaves in a salad spinner filled with cold water and gently swish leaves to remove any dirt. To crisp up the leaves, add a few ice cubes to the water and let stand about 10 minutes. Then drain and spin dry.
  • Toss dressing with lettuce. In a large serving bowl, combine lettuce with dressing and toss gently with wooden salad tongs to coat. Because butter lettuce is delicate, avoid using metal tongs, which might bruise the leaves.
  • Serve. Divide lettuce among plates. Scatter each plate with radishes, shaved Parmesan, and snipped chives. Sprinkle with more salt and freshly ground pepper and serve immediately.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • Mix Extra Dressing: This tangy dressing is also wonderful drizzled over sliced tomatoes and mozzarella, grilled white fish, steamed green beans, or over halved hard-boiled eggs. It can be refrigerated up to 3 days. Let it come to room temperature before serving.

Nutrition

Calories: 161.8kcal | Carbohydrates: 3.9g | Protein: 6g | Fat: 14.1g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.6g | Cholesterol: 8.5mg | Sodium: 213mg | Potassium: 236.5mg | Fiber: 0.9g | Sugar: 0.8g | Vitamin A: 1638.7IU | Vitamin C: 5.8mg | Calcium: 205.4mg | Iron: 1.9mg

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