Appetizer / Main Course / Side Dish / Salads

Katina's Mediterr-Asian Salad

Katina's Mediterr-Asian Salad

Prep time

15 minutes

Cook time

10 minutes

Yield

1 servings

This isn’t your average salad. Katina's Mediterr-Asian Salad is a crave-worthy bowl that fuses the best of the Mediterranean and Asian worlds—think fresh greens, crispy rice, savory ground chicken, and a creamy, umami-rich tahini-soy dressing made with our Kosterina Original Extra Virgin Olive Oil.

Crafted by our team member Katina, this recipe was inspired by her Greek roots and love for bold, nourishing flavors. It’s colorful, hearty, and totally satisfying—loaded with crunchy cabbage, sweet apple, cooling cucumber, and protein-packed edamame. The real showstopper? The crispy golden rice, grilled to perfection and tossed in a soy-vinegar glaze for extra flavor and texture.

The dressing brings it all together—a silky, tangy blend of tahini, lemon, maple, and our peppery EVOO that coats each bite with just the right amount of brightness and depth.

Whether you’re prepping lunch for the week or throwing together a last-minute dinner, this salad checks every box: vibrant, nutrient-dense, and undeniably delicious.

In this recipe

Original Extra Virgin Olive Oil (500ml)
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Ingredients

Rice:

  • 2 cups cooked white rice 
  • 2 tbsp soy sauce (we recommend San-J brand) 
  • 2 tbsp rice wine vinegar

Tahini Salad Dressing: 

  • 2 tbsp Kosterina Original Extra Virgin Olive Oil
  • 2 tbsp soy sauce 
  • 2 tbsp rice wine vinegar
  • 2 tbsp tahini 
  • Juice from ½ lemon
  • 1 tbsp maple syrup 

Salad: 

  • 1 pink lady apple, chopped
  • 1 cucumber, chopped
  • 1 cup cooked edamame beans
  • 1 cup cooked ground chicken 
  • 1 cup baby spinach, chopped
  • 1 cup arugula, chopped  
  • 1 cup red cabbage, thinly sliced
  • ½ cup parsley, finely chopped 
  • Extra parsley and sesame seeds for garnish (optional) 

Instructions

  1. 1

    To a medium bowl, add the rice, soy sauce, and rice wine vinegar and mix well to combine. Spread the rice onto a cast iron skillet or grill pan and grill at 480F until the rice is crispy and brown. Let cool slightly. 

  2. 2

    While the rice is cooking, make the salad dressing. To a jar or small bowl, add the Kosterina Original Extra Virgin Olive Oil, soy sauce, rice wine vinegar, tahini, lemon juice, and maple syrup. Mix well to combine. 

  3. 3

    To a large bowl, add the pink lady apple, cucumber, edamame, ground chicken, spinach, arugula, red cabbage, and parsley. Crumble the cooked rice over the salad, then top with the dressing. Toss to combine. Sprinkle with extra parsley and sesame seeds before serving, if desired.

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