Dips, Soups, Salads and Starters

Each Mediterranean country has its own name for it, but one thing they all have in common is their love of the convivial habit of getting together to eat small portions, either as a precursor to the meal, or at a table heaving under the weight of multiple small dishes. Traditionally, a small plate of food was served with an apéritif, such as raki, ouzo or wine.

For the first course, I prefer to keep the dishes simple, light and fresh so as not to spoil the appetite for what’s still to come. Dishes suggested here are interchangeable, may be hot or cold, but all are healthy and, above all, delicious. Some of the simplest are also the most successful. Many can be served on individual plates or as part of platters. No matter how the dishes are presented, this course creates an instant, relaxed atmosphere. So why not try a watermelon and beetroot gazpacho on a hot, sun-drenched day or, for an elegant dinner, up the tempo with artichoke and tomato towers? No matter what dish you choose, these sun-soaked recipes are colourful and nutritious.