Olympic Peninsula – Oct. 2017
Visit Vancouver USA – Oct. 2017
Ashland – Oct. 2017

Mediterranean Seafood Salad on Pita Recipe

Lenten Seafood Salad 2 (1280x959)With the Lenten season upon us, why not try this simple at-home recipe that won’t break your diet, or the bank? Our friends at Kontos Foods, makers of traditional Mediterranean foods, offer this easy-to-make seafood salad. It’s a healthy alternative to pizza or fried food and, if you know you’ll be in a rush, you can make it ahead of time for a quick and easy meal.

“This recipe is great for Lent because you can transform it to suit any occasion, or satisfy any craving, without disrupting Lenten guidelines,” said Steve Kontos, vice president of Kontos Foods. “You can serve it as an appetizer, or an entrée, or to substitute your favorite seafood or vegetable, without sacrificing great taste.”

Recipe courtesy Kontos Foods

Vegetables (such as eggplant or zucchini)
Scallops or Shrimp
Olive Oil
Medium Onion, chopped
Garlic cloves, more or less to taste
Salt & pepper
Cooked couscous (or cooked rice)
Pita or Flatbread (Kontos makes hand-stretched, pocketless pita)

1. Cut up vegetables into small cubes. Slice the mushrooms.
2. If using shrimp, peel, de-vein, and cut into small cubes.
3. In a small amount of olive oil, sauté the onion and the garlic until the onion is soft, but not quite transparent.
4. Add the vegetables and mushrooms. Sauté until they are almost soft. Taste and add salt, pepper, and whatever spices suit you (i.e., oregano, basil or crushed red pepper).
5. Add the scallops or shrimp and cook until just done, about a two or three-minutes. Scallops will turn opaque and shrimp will turn pink. Do NOT overcook.
6. Transfer the mixture to a bowl. Add the cooked couscous and mix thoroughly.

Place on warmed flatbread and fold over (you may also add chopped tomato) and serve cold.

As an appetizer – cut the flatbread into wedges, top with the salad, and serve.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at