When planning warm weather menus, I often turn to the Mediterranean countries for inspiration. I reason that they might know a thing or two about a healthy, practical way of eating during hot, dry summers, given that they’ve had several millennia of experience. This meal, which we prepared for our Monday night dinner crowd in Palo Alto, is built around a Greek salad, with the addition of a rice salad, garbanzo and roasted vegetable salad, and pita bread with baba ghanoush. We began the meal with an Italian-inspired summer vegetable soup, for which I don’t yet have a shareable recipe, but I promise to post one soon, and we ended with Baklava (the recipe is here). After the jump, I explain this menu in more detail and share my easy-to-do method for making a tofu-based feta cheese substitute.
Photo: Clockwise from center top: Toasted Rice Salad with Parsley and Mint, Pita Bread with Baba Ghanoush, Greek Salad, Garbanzo and Roasted Vegetable Salad.