Salads

Middle Eastern Watermelon Salad What type of feta works best for Middle Eastern watermelon salad? It’s best to use a firm, brined feta made from sheep’s milk or a combination of sheep’s and goat’s milk. This type holds its shape well and adds the ideal salty contrast to the sweet watermelon and herbed salsa. Avoid pre-crumbled feta, which is often drier and coated in anti-caking agents. Instead, buy feta in a block and crumble it by hand just before serving. Bulgarian or Greek feta tends to have the right balance of saltiness and creaminess for this refreshing dish. Can I … Read more

Romanian Eggplant Salad What kind of eggplants are best for Romanian eggplant salad? Long, slender eggplants with fewer seeds and a mild flavor are ideal. Varieties such as Italian or Japanese eggplants tend to work best because they have a creamier texture and less bitterness. However, globe eggplants can also be used if they’re fresh and fully ripe. Avoid using overripe or spongy eggplants, as their texture can turn mushy and their flavor too sharp. Choose eggplants that feel firm, are heavy for their size, and have shiny, unblemished skin. Can I make Romanian eggplant salad ahead of time? It’s … Read more

Sabich Salad Platter What kind of eggplant is best for sabich salad? It is best to use standard globe eggplants due to their meaty texture and ability to hold up during roasting. Choose firm eggplants with smooth, shiny skin and no soft spots. Smaller eggplants may have fewer seeds and a milder flavor, but the classic large variety works just as well. Make sure to cube the eggplant evenly to ensure it cooks uniformly. While peeling is optional, leaving the skin on adds texture and helps prevent the cubes from collapsing after roasting. Can I make this sabich salad in … Read more