Chillier temperatures don’t have to spell the end of salad season! Now is the time to swap delicate lettuces for sturdier ingredients like Belgian endive, a crisp winter green with a slightly bitter flavor. With its vibrant mix of texture, flavor, and color, this Apple Walnut Salad proves that winter salads can be just as enticing! 

Sweet sliced apples, earthy walnuts, and tangy Apple Cider Vinaigrette are traditional partners for endive, but it’s the addition of dates that gives this recipe extra flair and a pop of chewy sweetness in every bite. What makes it irresistible to me, though, is the way the crumbled cheese breaks down and coats the ingredients with creamy, tangy goodness. Yum!  

What is in Apple Walnut Salad?

Though this salad boasts a restaurant-level elegance, it’s made with easy-to-find ingredients. You’ll need:

• Apple Cider Vinaigrette: Made with apple cider vinegar, honey, Dijon mustard, and extra virgin olive oil, this homemade dressing pairs beautifully with the sweet Pink Lady apples and fresh salad greens. Since you’ll need only a few tablespoons for this recipe, transfer the rest to a small jar and store in the fridge for up to 7 days.
  • WHAT TO DO WITH LEFTOVER DRESSING? Use for just about any simple salad throughout the week, or to make these Roasted Beets with Labneh and Chives.
• Belgian endive: With a pleasantly bitter flavor and crisp, juicy leaves, sliced endive contrasts with the sweetness of the apples and dates. Endives are traditionally paired with strong cheeses, such as the chevre we’re using in this salad. Their color varies and can be either reddish purple or light green.
• Baby arugula: Adds a peppery bite and color to the salad.
• Pink Lady apple: These rosy-hued apples are sweet and tart, and help cut the bitterness of the endives. They are also a variety that tend not to brown as quickly.
• Deglet Noor dates have a rich, honey-like flavor. It’s easy to find them already pitted, and they have a firm texture that makes them easy to slice. Feel free to substitute other types of dates, such as the larger Medjool variety. 
• Toasted walnuts Rich and earthy, walnuts add both flavor and crunch to the salad. Toasting them helps draw out their sweet and buttery flavor.
• Chevre (goat cheese): With its tangy texture and buttery texture, this soft French cheese is sold in small logs. When chilled, it’s easy to crumble with your fingers, like feta cheese. At room temperature, it becomes soft and spreadable.
• Kosher salt and freshly ground pepper heighten the acidic flavors of the vinaigrette and the salad ingredients.

Best Apples for Salad

While you can use any apple variety have on hand, I like sweet Pink Lady apples for this apple walnut salad. Besides adding a gorgeous rosy hue and sweet-tart flavor, they tend not to brown as quickly as other red-skinned apples like Fuji or Honeycrisp. Other varieties that are slow to turn brown include Empire and Courtland.

How to Prevent Apples from Browning

Of course, you can always use a trick to slow the browning process of whatever apple you have on hand.

The easiest way to keep apples looking fresh is to toss the cut slices in a bowl with a tablespoon of fresh lemon juice. The citric acid in the juice slows the chemical reaction that happens when cut apples are exposed to the air. It also helps to slice the apples just before you plan to serve the salad, and toss immediately with the vinaigrette.

How to Make Apple Walnut Salad 

If you already have the vinaigrette on hand, this salad takes just a few minutes to prepare. Be sure to slice the apples just before serving to prevent them from turning brown.

• Toast the nuts: Preheat an oven or toaster oven to 350°F. Spread 1/2 cup walnuts on a small baking sheet and bake in the hot oven until they turn golden brown and smell toasty, about 10 minutes. Let cool completely before roughly chopping.
• Meanwhile, make the Apple Cider Vinaigrette: In a small bowl, whisk 1/4 cup apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Stir in 1 minced garlic clove. Then, whisking continuously, slowly drizzle in 1/2 cup olive oil until fully emulsified. Season with salt and pepper to taste.  
• Slice the endive: Rinse 2 medium heads of endive under cold, running water and pat dry. Clean and dry 2 ounces of arugula, if necessary. Slice the endive in half lengthwise. With a sharp paring knife, make a small, triangular notch to remove the cores. Then, slice endive quarters crosswise into strips and transfer them to a large salad bowl or serving platter. Mix in the arugula.
• Mix: Pit and slice 1/4 cup dates lengthwise into thin strips and sprinkle on the salad. Cut 1 apple into thin slices and add to the bowl. Add the walnuts and sprinkle with chevre cheese (about 1 1/2 ounces).
• Dress and serve: Divide the salad among plates and top with the more crumbled chevre. Season with a pinch of salt and more ground pepper, if you like. 

Ways to Mix it Up

While there’s no fail-safe formula for the perfect salad, this one comes close, combining sweet and bitter flavors, and crunchy and creamy textures, all brought together by a tangy dressing. As long as you keep this general formula in mind, feel free to play around with the ingredients. Here’s how:

• Vary the salad greens: Use spicy watercress and bitter purple radicchio in place of the endive and arugula.
• Change up the cheese: Use crumbled feta, shaved Parmesan, or salty ricotta salata instead of goat cheese.
• Pears: While I love the crispness of the apples, sliced, ripe pears are equally delicious. I’d use a firmer-fleshed variety like Bosc.
• Switch up the nuts: I love the combination of fall fruit and chopped, toasted hazelnuts, which are sweeter than walnuts and add a nice crunch.

What to Serve with Apple Walnut Salad

Since this salad is already packed with flavor, it doesn’t need much competition from a main course! I recommend serving it with a simple dish like our Lemon Garlic Chicken, made with chicken breast cutlets that are quickly cooked on the stove-top. 

For an easy, weeknight dinner, nothing beats soup and salad. I like this hearty one-pot, vegetarian Healthy Potato Soup, flavored with warming spices like cumin and paprika. And when the weather gets chilly, I find myself craving this classic Simple Mushroom-Barley Soup, brimming with the umami-rich flavors of mushrooms and tomatoes.

It’s also elegant enough for the holidays or any dinner party roast. Kleftiko, a show-stopping Greek dish of lamb in parchment, will match the salad’s wow-factor.

More Fall-Winter Salad Recipes

Salads

Endive Salad with Rosemary Croutons and Citrus

Salads

Roasted Beet Salad with Pears and Goat Cheese

Salads

Winter Fruit Salad

Salads

Radicchio Salad

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Apple Walnut Salad

This simple fall-winter salad is fit for weeknights and dinner parties alike! Walnuts bring a lovely gluten-free crunch, and feel free to leave off the cheese for a vegan option.

Course Salad

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 208.9kcal

Author Abigail Chipley

Ingredients

• 2 medium endives
• 2 ounces baby arugula (about 3 cups)
• 1/4 cup Deglet Noor or Medjool dates, pitted and sliced lengthwise into thin strips
• 1 Pink Lady or Gala apple, cored and thinly sliced
• 1/2 cup toasted walnuts (see note)
• 3 ounces chevre goat cheese, crumbled
• 2-3 tablespoons Apple Cider Vinaigrette
• Kosher salt
• Freshly ground pepper

Instructions

• Mix: Slice the endive in half lengthwise and use a small sharp knife to remove the cores. Slice crosswise into strips and add to a large salad bowl or serving platter. Toss in the arugula, dates, apples, walnuts, and half of the cheese.
• Dress and serve: Drizzle on the dressing and toss gently. Season to taste with salt and pepper. Divide the salad among plates and top with the remaining cheese.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
• To toast the walnuts: Preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet bake in the hot oven until they turn golden brown and smell toasty, about 10 minutes. Let cool on the baking sheet completely before roughly chopping.
  • This same method works equally well for a variety of nuts, including almonds, hazelnuts, and pecans.
• Getting ahead: Wait to slice the apples and dress the salad until the final moments.
• To further prevent apples from browning: The easiest way to keep apples looking fresh is to toss the cut slices in a bowl with a tablespoon of fresh lemon juice. The citric acid in the juice slows the chemical reaction that happens when cut apples are exposed to the air.
• Nutrition calculation does not include the Apple Cider Vinaigrette. 

Nutrition

Calories: 208.9kcal | Carbohydrates: 16.7g | Protein: 7g | Fat: 14.2g | Saturated Fat: 4g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 2.3g | Cholesterol: 9.8mg | Sodium: 83.4mg | Potassium: 290.9mg | Fiber: 3.7g | Sugar: 11.7g | Vitamin A: 604.9IU | Vitamin C: 5.2mg | Calcium: 80.4mg | Iron: 1.2mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Apple Walnut Salad with Endive and Dates appeared first on The Mediterranean Dish.

Give your weeknight dinner routine a Greek twist with this extra easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor. 

An oregano-scented sauce made with a bold amount of lemon and garlic infuses the fish with vibrant Greek flavor. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make it truly irresistible.

Whip up a Greek Salad while the salmon bakes and you’ll have a healthy, colorful dinner on your table in 15 minutes or less.

Ingredients for this Greek Salmon Recipe

Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:

• Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • RECOMMENDED FOR THIS RECIPE: Go Greek with out Favorite Olive Oils from Greece!
• Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
• Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor. 
• Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more). 
• Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. I say that with full awareness that this is an easy weeknight recipe—use what you have. If the thin part of the salmon is a tiny bit overcooked then dinner can still go on! 
• Kosher salt and black pepper enhance the other flavors. 
• Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place. 
• Cherry tomatoes add bursts of sweetness and acidity. 

Ingredient Spotlight

Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.

There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.

• TRY IT: Find authentic Greek oregano at our shop.
• BEST SUBSTITUTE: Italian Seasoning. 

How to Make this Easy Greek Salmon Recipe

The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through. 

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F.  Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine. 
• Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
• Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve. 

What Does “Flakes with a Fork” Mean, Exactly? 

You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:

• Remove the fish from the oven. 
• Insert a metal fork into the thickest part of the fillet. This is usually near the center.
• The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction. 
• The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Ways to Mix it Up

You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:

• Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar. 
• Herbs: Any tender green herbs, like parsley or mint.
• Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
• Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).

What to Serve with Greek Salmon

Though this salmon’s flavors certainly lean Greek, it’s a versatile protein that can go with just about any salad and grain. That said, you can repurpose many of the ingredients to make a fresh Greek Salad, which is not only convenient but also delicious. Same goes for the Greek lettuce salad called Maroulosalata.

You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) both come to mind.

More Weeknight Salmon Recipes

Fish and Seafood

Broiled Salmon (Quick and Easy Recipe)

Fish and Seafood

Baked Dijon Salmon with Lemon and Garlic

Fish and Seafood

Pan Seared Salmon

Salads

Quick & Healthy Greek Salmon Salad

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Greek Salmon

This no-fail salmon recipe delivers on flavor without the fuss. Feel free to swap in whatever tender green herbs you have on hand (like parsley or cilantro). Serve with Greek salad and your favorite grain.

Course Entree, Fish

Cuisine Greek

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 181.4kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 lemon, zested and juiced
• 1 to 2 garlic cloves, minced
• 2 teaspoons Greek oregano
• 3 tablespoons chopped fresh dill, plus more for garnish
• 1 pound center cut salmon fillet
• Kosher salt
• Black pepper
• 2 green onions, trimmed and chopped (both white and green parts)
• 1 cup cherry tomatoes

Instructions

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
• Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• To test for doneness:
  • Remove the fish from the oven.
  • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
  • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
  • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Nutrition

Calories: 181.4kcal | Carbohydrates: 5.4g | Protein: 23.4g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 56.1mg | Potassium: 708.5mg | Fiber: 1.6g | Sugar: 1.8g | Vitamin A: 333.5IU | Vitamin C: 24.4mg | Calcium: 47mg | Iron: 1.8mg

Try Our Greek Oregano!

100% natural, air-dried and hand-packed full bunch of oregano blossoms, leaves, and stems.

Buy Now

The post Easy Greek Salmon appeared first on The Mediterranean Dish.

Peppers—the true star of this simple but luxurious Peperonata recipe—may be a New World vegetable, but to me they are quintessentially Italian. They feature prominently in the cuisine of southern Italy, including Calabria, Puglia, and Abruzzo where my family is from. I love walking by a trattoria at lunchtime, hearing the clatter of plates and silverware, and catching the pungent perfume of peppers in the breeze.

This is a fairly traditional recipe, with the (optional) addition of fennel for added sweetness and texture. What I love best is how versatile Peperonata is. Scoop onto bruschetta or toss it with pasta. It’s a perfect partner for roasts of any kind, or for grilled fish or steak. Enjoy it as a pizza topping, or stir into scrambled eggs. Just to name a few ideas!

Plus, peperonata keeps well in the fridge and its flavor improves as it sits. Make it ahead of time—you’ll thank yourself later!

What is in Peperonata? 

While sweet peppers are the star of this show, there are a few crucial supporting roles as well. Here’s what you need to make this peperonata recipe:

• Extra virgin olive oil: Stewing the peppers in olive oil mellows their assertiveness and coaxes out their sweetness. Be sure to use a good quality medium-bodied oil, such as our Nocellara.
• Yellow onion and garlic: Enhances the sweet and savory flavor of peperonata.
• Fennel: This crunchy anise-flavored vegetable isn’t traditional in peperonata, but it provides texture and an appealing sweetness so I almost always include it. I like to cut the fennel bulb into medium dice, but you can slice it thinly if you prefer.
• Sweet peppers: You can stick with classic red bell peppers or add some color by including yellow and orange in the mix. The most important detail is to make sure the peppers are ripe rather than watery. They should feel heavy for their size with no soft spots. 
• Capers: This powerhouse ingredient helps to punch up the flavor, adding a briny kick. You can use either capers in brine or salt-packed capers, but if you’re using salt-packed, be sure to rinse them well.
• Tomato sauce: A cup of tomato sauce brings the peperonata together. I use the simple sauce recipe from my Pasta al Pomodoro.
• Balsamic vinegar: A splash at the end of cooking really brings out the sweetness of the vegetables. You can use regular balsamic or white balsamic. Just be sure it’s good quality—find our tips for picking the best balsamic vinegar in our Balsamic Reduction guide.
• Fresh basil and mint: Like balsamic vinegar, these fresh herbs add a bright finish, as well as a splash of color. 

How to Make Peperonata 

A proper peperonata recipe should be mellow, savory, and sweet. It only takes a few steps to achieve. Give the vegetables the time they need to stew gently in olive oil—about 30 minutes—to bring out their natural sweetness.

Prep and Soften the Vegetables

• Prep your vegetables. Remove the stem from 2 pounds of sweet bell peppers. Cut them in half lengthwise and remove the seeds and any pithy white parts. Cut the peppers lengthwise into thinnish slices—slightly thinner than 1/2 inch. Slice the ends off 1 yellow onion and cut it in half lengthwise. Cut each half crosswise into thin half-moon slices. Slice off the stalks from the fennel bulb and cut the bulb into quarters. Cut the quarters into dice or thin slices. Lightly crush and peel 2 garlic cloves. 
• Soften the vegetables. Pour in about 1/4 cup olive oil into a cold skillet. Add the peppers, onions, fennel, and garlic and turn on the heat to medium. Stir to coat the vegetables with the oil. Let the vegetables heat up slowly, until they are simmering gently—about 10 minutes. Season with a pinch of salt and simmer for another 10 minutes, until the vegetables have softened. Reduce the heat to medium-low if necessary to prevent the onions or peppers from scorching.

Stew the Peppers

• Add 1 cup tomato sauce and 1 tablespoon of capers. Stir to incorporate them into the peperonata, and cook for about 10 minutes, until the sauce is reduced, and all the vegetables are silky and tender.
• Season. Crank up the heat to medium-high and add 2 tablespoons balsamic vinegar. Let it simmer for a minute; then lower the heat and cook gently for another 2 to 3 minutes. Remove the pan from the heat. 
• Finish and serve. Tear or coarsely chop 1/4 cup of fresh basil and mint leaves and stir them into the peperonata. Let the stew sit for about 10 minutes before serving to give the flavors a chance to come together. You can even leave the peperonata on the stovetop a couple of hours before serving; or make it ahead and refrigerate it. Bring it to room temperature before serving, or gently heat it on the stovetop if you prefer.

What to Serve with Peperonata 

This peperonata recipe is so versatile, that you’re really only limited by your imagination. Here are some of my favorite ways to enjoy it:

• With fish: Try it with Pesto Salmon with a Breadcrumb Crust, Shrimp Scampi, or Baked Fish with Garlic and Basil.
• With meat: Beef Tagliata, Pan-Seared Lamb Chops, and more. 
• With eggs: Fried eggs, frittatas, or this potato omelet.
• Topping for bruschetta or crostini. Chop the peperonata into confetti-sized dice and spoon it on top of grilled bread or crostini. Drizzle with good olive oil.
• Pizza. This is one of my favorite toppings for homemade pizza; it goes perfectly with oozy mozzarella cheese.
• Pasta. Skip the ragù and toss hot cooked pasta with peperonata! Spoon chopped peperonata over the pasta, add some freshly grated Parmigiano cheese and a splash of cooking water to loosen things up a bit, and toss well. This preparation goes especially well with short, sturdy pasta shapes, such as paccheri or rigatoni.

More Sweet Pepper Recipes

Salads

Bell Pepper Salad with Mini Sweet Peppers

Entree

Italian Stuffed Peppers

Italian

Giardiniera (Italian Pickled Vegetables)

Vegetarian

Vegetarian Stuffed Peppers with Basil Vinaigrette

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Peperonata

It takes just three steps and about 30 minutes to make this luxurious peperonata. It makes an easy weeknight side dish but be prepared for it to steal the show!

Course Side

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 150.1kcal

Author Domenica Marchetti

Ingredients

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium yellow onion, thinly sliced
• 1 fennel bulb, quartered and thinly sliced
• 2 pounds sweet ripe bell peppers (about 6), thinly sliced (red or a mix of red, yellow, and orange)
• 2 garlic cloves, lightly crushed and peeled
• Kosher salt
• 1 cup tomato sauce (preferably homemade)
• 1 tablespoon capers, rinsed and patted dry
• 2 tablespoons balsamic vinegar or white balsamic vinegar
• 1/4 cup torn fresh basil and mint leaves

Instructions

• Gently cook the vegetables. Pour the oil into a large skillet or heavy-bottomed sauté pan. Add the onion, fennel, peppers, and garlic and turn the heat on to medium. Stir to coat the vegetables with the oil and sauté for 10 minutes, tossing often to prevent burning. Season with 1 teaspoon salt and cover partially. Cook for another 10 to 15 minutes, stirring frequently, until the vegetables have softened but still have a bit of firmness to them.
• Add the tomatoes and capers. Stir in the tomato sauce and sprinkle in the capers. Cook, uncovered, for about 10 minutes, until the sauce is reduced, and the vegetables are nicely coated, tender, and shiny.
• Finish. Raise the heat to medium-high and stir in the balsamic vinegar. Cook at a lively simmer for 1 minute; then lower the heat to medium-low and cook another couple of minutes. Taste and add more salt if needed. Remove from the heat and stir in the basil and mint. Let the peperonata sit for about 10 minutes. Discard out the garlic, then finish with a drizzle of olive oil.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 150.1kcal | Carbohydrates: 16.3g | Protein: 2.8g | Fat: 9.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.6g | Sodium: 257.9mg | Potassium: 636.1mg | Fiber: 5.4g | Sugar: 10.1g | Vitamin A: 5018.1IU | Vitamin C: 203mg | Calcium: 43.8mg | Iron: 1.5mg

The post Peperonata (Stewed Peppers with Balsamic, Basil, and Mint) appeared first on The Mediterranean Dish.

This wholesome and flavorful seeded whole wheat bread recipe is one of the many loaves I baked over the two years when I returned to New England after living in Spain. One of my first “culture shocks” was the supermarket sandwich loaves. They were so sweet, the crumb soft but disappointing, as was the crust. It took a long time to find store-bought artisan bread, and when I did they were surprisingly expensive.

Whenever I could manage, I’d make homemade bread. Dedicating ten minutes of meditative mixing and kneading, plus passive time waiting for the dough to rise and bake, turned into a delicious ritual. This simple whole wheat bread recipe was born, along with other whole wheat goodies like Pizzas Dough and Blueberry Muffins.

With this simple loaf, the whole wheat flour imparts a complex and earthy flavor, while the blend of toasted seeds adds a mild nuttiness. As opposed to supermarket varieties, homemade bread has a crisp crust to contrast the soft interior. The crunchy seeds add to the textural variety, and you can control the sweetness with just a tablespoon of honey.

Making your own sandwich bread doesn’t require as much time as you might expect, especially when you consider it’s mostly hands-off. Storebought bread doesn’t get stale as quickly as homemade bread–almost frighteningly so—but you will get a few days out of this one. Plus, it comes back to life with a quick trip to the toaster, ready for Breakfast Toasts or open-faced sandwiches.

Seeded Whole Wheat Bread Ingredients and Substitutions 

This simple list of ingredients bakes into a nutty, wholesome sandwich bread, and it can easily be made vegan. This bread is a great way to use up partial bags of seeds in your cupboard, or you can use a blend of your favorites. Here’s what you’ll need:

• Whole wheat flour: Nutty and earthy, whole wheat flour is not only healthier but much more flavorful than white flour. You can use regular whole wheat flour or white whole wheat flour for a lighter taste.
• All-purpose flour: Using some all-purpose flour makes the bread loftier, softer, and lightens the crumb. You can use 100% whole wheat, but the loaf will not rise as much.
• Mixed seeds: Seeds add flavor, texture, extra protein, and a dose of healthy fats. I used a blend of flax, sunflower, and sesame sesame seeds.
• Kosher salt: I use Diamond Crystal kosher salt. If you’re using Morton’s, sea salt or table salt, reduce the amount to 1 1/2 teaspoons.
• Instant yeast: I like to use instant yeast because you don’t need to activate it before mixing the dough. You may substitute it with the same amount of active dry yeast, but you’ll need to extend the rising and proof times by 15 to 20 minutes.
• Water: You can substitute some or all of the water for milk or plant-based milk for a richer loaf.
• Olive oil: Olive oil tenderizes the dough and gives the loaf a softer crumb.
• Honey: A little bit of honey adds a touch of floral sweetness to offset some of the bitter notes in the whole wheat. To make this vegan, substitute the honey with another liquid sweetener, such as maple, date, or agave syrup.
• Egg wash: brushing the top of the loaf with an egg wash helps the mixed seed topping stick to the bread and creates a golden-brown crust. To make it vegan, use Just Egg (vegan egg replacement) thinned with some plant-based milk, or to use aquafaba.

How to Make Seeded Whole Wheat Bread

At one point I fell into a rhythm of baking bread on Sunday afternoons to use throughout the week. I’m not suggesting everyone has the time for this—I admit baking is both my job and my hobby. But it can be a treat to break the routine when you can, especially when the reward is freshly baked bread! Here are the steps:

Make and Rest the Dough

• Toast the seeds: Preheat the oven to 350°F. Spread 1/2 cup of mixed seeds into a single layer on a baking sheet and toast in the preheated oven for 5 to 10 minutes, until fragrant and light brown. Start checking after 5 minutes so they don’t burn. Turn off the oven and set the seeds aside to cool slightly.
• Mix the dry ingredients: Add the cooled seeds to a large mixing bowl, along with  2 3/4 cups (330g) whole wheat flour, 1 cup (120g) all-purpose flour, 1 tablespoon (9g) salt, and 1 tablespoon instant yeast.
• Add the wet ingredients: Pour in 1 1/4 cups (300ml) hot water (105 to 115°F), 2 tablespoons olive oil, and 1 tablespoon honey. Mix with a wooden spoon until the dough comes together into a rough ball.
• Knead the dough: Scrape the dough onto a lightly floured surface. Knead by hand for 10 minutes until smooth. At first, the dough will seem too sticky, but it will become more manageable as you knead it. Try not to add much flour. If the dough sticks to your hands or the countertop, let it be and reincorporate it into the dough once the dough loses some of its stickiness.
• First rise: Shape the dough into a taught ball. Grease a clean bowl with a thin layer of olive oil and place the ball of dough in the bowl.
• Rest the dough. Cover and leave it in a warm place to rise for about 1 hour, or until roughly doubled in size.

Shape, Top, and Proof the Dough

• Shape the dough: Grease a loaf pan with olive oil and set aside. Lightly dust a clean work surface with flour. Place the dough upside down on the surface so the smooth side is facing down. Gently press and stretch the dough to shape it into a square the same width as the bottom of the loaf pan.
• Roll the dough into a log and pinch the seam. Place the loaf in the greased pan with the seam side down.
• Add the mixed seed topping: Make an egg wash by beating the egg and 1 tablespoon of water in a small bowl with a fork. Brush the top of the loaf lightly with the egg wash. Sprinkle the top with 1/4 cup of untoasted mixed seeds.
• Proof: Cover the pan loosely. Leave it in a warm place to rise for 30 minutes to an hour. The dough should reach the rim of a 9×5-inch loaf pan or about 1-inch above the rim in an 8 1/4×4 1/2-inch pan. Meanwhile, preheat the oven to 350°F.

Bake, Cool, and Slice

• Preheat the oven and bake: Bake the loaf in the hot oven until it’s golden brown, 50 to 60 minutes. If you have a digital thermometer, the loaf is done when the interior reaches 190°F.
• Cool: Remove the loaf from the pan and set it on a rack to cool. As tempting as warm bread is, for the best texture, let it cool completely before slicing. 

What Seeds to Use for Whole Wheat Bread

I typically use a blend of flax, sunflower, and white sesame seeds in my whole wheat bread recipe because of their flavor, and because I always keep them stocked for adding to my weekly batch of Granola. 

By switching what seeds you use, you can vary the flavor and texture of the loaf and adapt the recipe to what you keep stocked in your cupboard. You can try black sesame, pumpkin, chia, poppy, or hemp seeds. I toast the seeds that will be mixed into the dough, but I use untoasted seeds for topping the bread since they’ll toast while the bread bakes.

How to Knead Whole Wheat Dough

Kneading the dough develops the gluten, a network of proteins that activates when mixing flour and water. Gluten gives the dough structure and the ability to trap the gasses produced by the yeast for a well-risen, light loaf.

Lately, I’ve been kneading more doughs by hand, either on the countertop with doughs like this one or in the bowl using periodic folds for slacker doughs like Focaccia. I like to feel the dough transform from a sticky mess to a smooth, structured mass.

The dough is ready when it has lost its stickiness, though it may still feel tacky. The dough will stretch easily without tearing. It will look smooth, but not perfectly so because of the seeds and the bran from the whole wheat flour.

To knead by hand:

• Turn the dough out onto a lightly floured surface. 
• Push the dough with the heel of your palm, stretching the dough forward. 
• Use your fingers to fold it back. 
• Give the dough a quarter turn and continue.

To knead in a stand mixer:

• Knead the dough on speed 2 in a KitchenAid fitted with a dough hook for 5 to 7 minutes, or until the dough no longer sticks to the sides of the bowl and gathers around the dough hook.
• Note: There’s less mess and you avoid the dough sticking to your hand. The only downside is that it may crush some of the seeds, but you won’t notice it in the final loaf.

What to Serve with Seeded Whole Wheat Bread

This seeded whole wheat bread recipe is perfect for all kinds of sandwiches, open-faced sandwiches, and toast. While it’s fresh and soft, use it for this Chickpea Salad Sandwich or this Veggie Sandwich. After a few days, the bread will begin to stale—but don’t fret. Toasting it breathes new life.

Start the day with a hearty breakfast toast, like this Mediterranean-style Breakfast Toast or Egg Toast with Veggies. For a quick lunch or light dinner make this Vegetarian Smashed Chickpea Toast.

More Whole Wheat Treats

Breads

Easy Whole Wheat Pizza Dough

Breakfast

Healthy Blueberry Muffins (Whole Wheat!)

Breads

Taboon (Palestinian Flatbread)

Breakfast

Asparagus Quiche

Browse all Mediterranean Recipes

Visit Our Shop

Print

Seeded Whole Wheat Bread

With its tender, fluffy center and perfectly crunchy yet delicate crust, this wholesome whole wheat loaf is well-worth the time it takes to make it!

Course Bread

Cuisine American/Mediterranean

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 slices (1 loaf)

Calories 324.3kcal

Author Mark Beahm

Ingredients

For the Dough

• 1/2 cup (70g) mixed seeds, such as flax, sunflower, and sesame
• 2 3/4 cups (330g) whole wheat flour
• 1 cup (120g) all purpose flour (see note)
• 1 tablespoon (9g) kosher salt
• 1 tablespoon instant yeast
• 1 1/4 cups (300ml) hot water (105 to 115°F)
• 2 tablespoons extra virgin olive oil, plus more for greasing
• 1 tablespoon honey

For the Topping

• 1 large egg
• 1 tablespoon water
• 1/4 cup (35g) mixed seeds, such as flax, sunflower, and sesame

Instructions

• Toast the seeds: Preheat the oven to 350°F. Spread the 1/2 cup mixed seeds into a single layer on a baking sheet and toast in the preheated oven for 5 to 10 minutes, until fragrant and light brown. Start checking after 5 minutes so they don't burn. Turn off the oven and set the seeds aside to cool slightly.
• Mix the dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, toasted seeds (it's okay if they're still warm), salt, and yeast.
• Add the wet ingredients: Pour in the water, olive oil, and honey. Mix with a wooden spoon until the dough comes together into a rough ball.
• Knead the dough: Scrape the dough onto a lightly floured surface. Knead by hand for 10 minutes until smooth.At first, the dough will seem too sticky, but it will become more manageable as you knead it. Try not to add much flour. If the dough sticks to your hands or the countertop, let it be and reincorporate it into the dough once the dough loses some of its stickiness.
• First rise: Shape the dough into a taught ball. Grease a clean bowl with a thin layer of olive oil and place the ball of dough in the bowl. Cover and leave it in a warm place to rise for about 1 hour, or until roughly doubled in size.
• Shape the dough: Grease a loaf pan with olive oil and set aside. Lightly dust a clean work surface with flour. Place the dough upside down on the surface so the smooth side is facing down. Gently press and stretch the dough to shape it into a square the same width as the bottom of the loaf pan. Roll the dough into a log and pinch the seam. Place the loaf in the greased pan.
• Add the mixed seed topping: Make an egg wash by beating an egg and 1 tablespoon of water in a small bowl with a fork. Brush the top of the loaf lightly with the egg wash. Sprinkle the top with 1/4 cup of untoasted mixed seeds.
• Proof: Cover the pan loosely. Leave it in a warm place to rise for 30 minutes to an hour. The dough should reach the rim of a 9×5-inch loaf pan or about 1-inch above the rim in an 8 1/4×4 1/2-inch pan. Meanwhile, preheat the oven to 350°F.
• Preheat the oven and bake: Bake the loaf in the hot oven until it’s golden brown, 50 to 60 minutes. If you have a digital thermometer, the loaf is done when the interior reaches 190°F.
• Cool: Remove the loaf from the pan and set it on a rack to cool. As tempting as warm bread is, for the best texture, let it cool completely before slicing.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
• Storage: Store the bread in an airtight container, a bread box, a cloth bag, or a paper bag for up to 3 days.
• To make it 100% whole wheat: Simply swap the all purpose flour for whole wheat flour, but keep in mind the loaf will not rise as much.
• To make it vegan: 
  • Swap the egg: My top recommendations would be to use Just Egg (vegan egg replacement) thinned with a splash of plant-based milk, or to use aquafaba.
  • Swap the honey: With another liquid sweetener, such as maple, date, or agave syrup.
• To knead in a stand mixer: Knead the dough with a dough hook on speed 2 for 5 to 7 minutes, or until the dough no longer sticks to the sides of the bowl and gathers around the dough hook.

Nutrition

Calories: 324.3kcal | Carbohydrates: 45.1g | Protein: 11g | Fat: 11.7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.9g | Trans Fat: 0.003g | Cholesterol: 20.5mg | Sodium: 881.5mg | Potassium: 180.4mg | Fiber: 6.2g | Sugar: 2.6g | Vitamin A: 33.7IU | Vitamin C: 0.01mg | Calcium: 20.4mg | Iron: 2.4mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Seeded Whole Wheat Bread appeared first on The Mediterranean Dish.