One of the defining characteristics of Mediterranean cuisine is that it uses simple recipes with fresh, often local, flavor-filled ingredients. I love that it really embraces high quality ingredients but also that most dishes aren’t super complex. The result is that I typically spend less time in the kitchen (bonus during busy work weeks!) and get inspired visiting farmer’s or artisan markets in my neighborhood to get the best stuff just like my Greek grandmother used to.

Here’s a quick  lunch I put together a few weeks ago after a trip to Cava Mezze on Capitol Hill. If you’re looking for a new spot near Eastern Market that’s relatively healthy, I highly recommend their tapas-inspired menu! Start with their watermelon salad with feta and mint and top it off with their grilled shrimp with fava bean puree.

First, I did a seasonal spin on a classic shepherd’s salad (typically called Greek salad in American restaurants)  by tossing together cucumber, tomatoes, onion, and radish with parsley, lemon juice, and olive oil. I don’t love green peppers, so adding radish instead adds a wonderful crunch and a crispness. I topped my salad with Cava’s tzatziki, but I do often make my own for the week (recipe here) when I have more time. If you do end up making your own, you can recycle it later in the week or make these gorgeous lamb burgers if you’re feeling extra ambitious!

With the salad ready, saute shrimp in olive oil, oregano, garlic and lemon juice for about 10 minutes or cooked through. Here I added leftover grilled corn and asparagus as well to add flavor, but tomatoes or squash would also be excellent. For added bonus, you can also add a dry white whine (Sauvignon Blanc, Chardonnay, etc.) or parsley and mint for garnish.