Roasted Cauliflower and Chickpea Salad with Tahini
Deeply roasted cauliflower and crisp-edged chickpeas with tahini sauce, fresh herbs, pine nuts, pomegranate, and sumac. Warm Middle Eastern-style salad.
Sicilian Orange and Fennel Salad
Sweet navel and blood oranges with thinly shaved fennel, olives, mint, olive oil, and flaky salt. Classic Sicilian citrus salad, bright and elegant.
Sicilian Caponata Salad
Soft golden eggplant, celery, onion, tomatoes, green olives, capers, and pine nuts in a glossy sweet-sour agrodolce dressing. Classic Sicilian caponata.
Italian Farro Salad with Roasted Vegetables
Chewy nutty farro with roasted zucchini, burst cherry tomatoes, red onion, ricotta salata, pine nuts, and basil in a sharp red wine vinaigrette. Hearty Italian salad.
Roasted Beetroot and Goat Cheese Salad
Deep caramelized beet wedges with peppery rocket, creamy goat cheese, candied walnuts, and a dark balsamic reduction. Earthy, tangy, and lightly sweet.
Mexican Nopales Salad
Lightly charred grilled cactus paddles with diced tomato, white onion, cilantro, radish, and queso fresco in a lime-oregano dressing. Classic ensalada de nopales.
Japanese Cucumber Salad (Sunomono)
Thinly sliced cucumber, rehydrated wakame, and tender shrimp in a balanced sweet-tart rice vinegar dressing, finished with sesame seeds and pickled ginger. Classic Japanese sunomono.
Spanish Escalivada with Burrata & Capers
Fully roasted peppers, eggplant, and onion, peeled and dressed with olive oil, finished with torn burrata, capers, and basil. Classic Catalan escalivada.
Turkish Bulgur Salad (Kısır)
Fine bulgur worked with tomato paste, pepper paste, olive oil, lemon, and pomegranate molasses, finished with parsley, mint, and fresh vegetables. Classic Turkish kısır.
