My Little Mediterranean Pantry

Lots of salads. Lots of vegetables. Chickpeas. Grains. Fresh herbs. Ripe tomatoes. Lemons. Olive oil.

Basically, I like having enough good stuff around that I can throw together lunch or dinner without making it a whole production.

I am not terribly interested in Mediterranean “rules.” I just like the way Mediterranean food works: simple ingredients, lots of flavor, plenty of vegetables, good olive oil, and food you actually want to eat.

These are the things I reach for all the time.

1. Extra Virgin Olive Oil

Always.

I cook with it, roast with it, make dressings with it and drizzle it over pretty much everything.

A good olive oil can take something very simple — tomatoes, beans, vegetables, bread — and make it taste like you actually tried.

2. Chickpeas — and Beans in General

I love beans, but chickpeas win.

Always in the pantry. Always useful.

Hummus, grain salads, chopped salads, roasted chickpeas, quick lunches with tomatoes and feta — open a can and you are halfway there.

3. Farro and Couscous

Two favorites.

Farro is chewy and hearty. Couscous takes about five minutes.

Both are perfect for the way I like to cook: throw in some vegetables, chickpeas, feta, herbs, nuts and a good vinaigrette and call it lunch.

If there is a bowl of cooked grains in my refrigerator, I am happy.

4. Lemons — Especially the Zest

I go through a lot of lemons.

And honestly? I may love the zest even more than the juice.

A little lemon zest makes almost everything taste fresher without making it more acidic. I use it in grain salads, dressings, yogurt sauces, vegetables, hummus and anything involving feta.

Juice is great.

But zest? Even better.

5. Ripe Tomatoes & English Cucumbers

When I see good heirloom or Campari tomatoes, they are coming home with me.

And this year? The tomatoes have been fabulous.

Good tomatoes barely need anything. Olive oil. Sea salt. Maybe fresh herbs, feta or Parmesan.

Done.

And English cucumbers are pretty much always in my refrigerator.

Salads. Hummus. Grain bowls. Or sliced up with a little sea salt when I want something crunchy.

There is really no downside to a cucumber.

6. Olives

I love olives.

Salty, briny, easy, and they make almost anything feel more Mediterranean.

Throw them into a salad or grain bowl, add them to roasted vegetables, or put a little bowl out with cheese and crackers.

Also: perfectly acceptable to eat them directly from the container.

7. Capers

Tiny little flavor bombs.

Capers are salty, tangy and just interesting enough to make a simple dish taste a whole lot better.

Tomatoes. Fish. Grain salads. Lemon. Olive oil. Parmesan.

A spoonful is often all you need.

8. Feta and Greek Yogurt

Yes, I am putting these together.

Feta goes into almost everything around here — salads, grains, tomatoes, beans, roasted vegetables.

And Greek yogurt is always in the refrigerator.

Add lemon, garlic, dill and olive oil and suddenly you have a sauce, dip or dressing.

Easy.

9. Parmigiano Reggiano

I know. We have wandered into Italy.

That is fine with me.

Parmigiano Reggiano makes tomatoes better, vegetables better, grains better — pretty much everything better.

Shave a little over the top and suddenly dinner looks very intentional.

10. Garlic and Onions — Especially Red Onion

I cannot imagine cooking without either one.

Garlic goes everywhere.

And red onion? Salads, grain bowls, tomatoes, beans, sandwiches — I love that sharp little bite.

Sometimes I soak sliced red onion in cold water for a few minutes to mellow it out.

Sometimes I absolutely do not bother.

11. Crunchy Nuts

I need crunch.

Pistachios, almonds, walnuts, pine nuts — whatever is around.

A handful over a salad, couscous, farro or roasted vegetables makes the whole thing more interesting.

And pistachios with lemon zest? Yes.

12. Fresh Herbs

Mint. Basil. Dill.

Those are probably the three I buy most often.

Fresh herbs are one of the easiest ways to make simple food taste fresh and alive. Toss them into grains, salads, yogurt sauces, beans or vegetables.

And I am not talking about three decorative leaves.

Use the herbs.

Keep It Simple!

This is really how I like to eat.

Farro with chickpeas, tomatoes, feta and herbs.

Couscous with lemon zest, olive oil and crunchy pistachios.

Greek yogurt with dill and garlic alongside roasted vegetables.

Ripe tomatoes with capers, Parmesan and a generous drizzle of olive oil.

Nothing complicated. Nothing too heavy. Just really good ingredients put together simply.

Healthy. Fresh. Full of flavor.

And mostly pretty easy.

— Suzanne Brown
The Olive Oil Gal