I’ve been thinking a lot about heritage lately- mostly because of food, but a little bit because I’m aging- HA AREN’T WE ALL?! I find the older I get, the more questions I have about where I come from. In my case, unfortunately, things tip slightly more toward the side of questions than answers, but that is fully okay! That’s how it is for so many of us. My grandpa on my dad’s side was a first-gen immigrant from Northern Italy, and I have SO much information about this! Which, would be incredible, except for the fact that my dad was adopted by my grandpa Joe. While, he was the MOST amazing grandpa who absolutely shaped my life, and his life story is beyond epic, I can’t really use any of that genetic information, ya feel me? My mom’s side is super Portuguese, hailing from the Azores (Looks incredible, and also, incredibly hard to get to). I brought up to my mom the fact that we basically live for Northern Italian cooking, and growing up, I was immersed in that culture so much, and yet, we really have never delved a ton into the Portugal of it all, so to speak. Over the next few months, a goal of mine is to start really getting into this side of my background, culinarily, and otherwise. After a trip to the Austin Public Library, which is amazing BTW, I came home with a bunch of cookbooks. My goal was to find some good Portuguese ones, but I came up empty-handed. This means, I basically checked out every Mediterranean cookbook they had, as there are subtle through-lines in Italian, Portuguese, and general Mediterranean cooking. This is all to say, after said research, I was left majorly craving some Mediterranean food, and that’s one problem I can solve myself immediately. Lawd knows not all problems are that solvable!
This is a one-stop, scoop-it-all-on-your-plate-from-one-vessel kind of dish. It all begins with a base of whipped-to-perfection, garlicky, lemony, white bean hummus. Chicken that’s been marinating in a rosemary vinaigrette, then grilled gets nestled into that aforementioned hummus bed, along with some grilled pita. Then, an incredibly simple-yet-delicious salad of tomatoes, cucumber, avocado, green onions and herbs gets piled on. Kalamata olives and crumbled feta are the finishing tough to bring a briny, salty vibe that is very much welcome here. Let’s start with that marinade, shall we?