Where Grapes Rule:
Inspirations from the Mediterranean

Grapes have thrived in the Mediterranean region since pre-biblical times. The Phoenicians brought the vine from Asia to Greece, the Greeks spread it around the Mediterranean, and the Romans encouraged its cultivation, too. Today, a bowl of fresh grapes, cool and glistening with rinse water, is a favorite way to end a meal from Andalusia to Israel.

Consequently, California table grapes fit seamlessly into many Mediterranean dishes. The pan-Mediterranean cooking that is so in vogue today offers countless opportunities to add grapes to the menu—an addition that makes almost any dish healthier, fresher, and more inviting.

Some contemporary ideas in the Mediterranean tradition:

From Spain
Ajo blanco, a "white gazpacho" made with pureed almonds, garlic, bread, and olive oil and garnished with grapes

Pork scallopine with grapes and sherry

Saffron rice pilaf with duck and grapes

From Italy
A rice salad enhanced with tiny bay shrimp, lemon zest, red grapes, and pine nuts

Gorgonzola with a condiment of honey mixed with black grapes and hazelnuts

From Morocco
Steamed couscous with grapes and pistachio nuts

Tagine of squab, almonds, and grapes

From Lebanon
Tabbouleh with grapes: softened bulgur, parsley, mint, green onions, cinnamon, and grapes; served with thick yogurt

Baked fish with tahini sauce and roasted grapes

From Greece
Watermelon, grape, and feta salad

Rabbit braised with grapes and pearl onions

From Turkey
Grapeleaf dolmas stuffed with rice, pine nuts, and grapes

Rice pudding with roasted grapes and rosewater

A chilled yogurt salad with grapes, toasted walnuts, green onions, mint, and garlic

Featured Recipe: Watch Chef Samuel take a fresh look at a Spanish classic in Ajo Blanco with Slow-Roasted Grapes and Extra Virgin Olive Oil.

Featured Recipe: Need a fresh hors d'oeuvre idea with a Mediterranean accent? Watch Chef Samuel prepare Grape Sofrito on Grilled Polenta with Mascarpone.