Mediterranean-Inspired Salads

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Red wines generally do not go with green salads or with vinaigrettes. Whites with high acidity, a nice earthy quality, slightly leafy/green flavors, sharp youthful zest and not too much weight are best—a Sauvignon Blanc from any country, bone-dry Chenin Blanc (remember, in most cases even a little sweetness will taste funny in your mouth), or even a fresh and crisp sparkling wine.