How to make zucchini salad with tyrokafteri and other Mediterranean recipes
Chef Izu Ani stopped by "GMA" to share a few delicious dishes.
Chef Izu Ani joined "Good Morning America" on Friday with recipes for Mediterranean dishes inspired by simple ingredients and bold flavors.
Ani, of the globally acclaimed Greek-Mediterranean restaurant GAIA, shared his recipes for zucchini salad with tyrokafteri, a classic Greek salad, and a salt-crusted sea bass.
Check out the full recipes below.
Zucchini Salad with Tyrokafteri
Serving size: 4 servings
Time to prep: 20 minutes
Time to cook: 5 minutes
Ingredients
For the salad
2 cups zucchini, julienned
1/2 cup green apple, julienned
3 cherry tomatoes, halved
4 grapes, quartered
1 tablespoon fresh mint, finely chopped
1 tablespoon basil, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon chives
2 tablespoons pistachios
Sea salt, to taste
Black pepper, to taste
2 tablespoons lemon oil
1 tablespoon balsamic dressing
For the tyrokafteri
2 cups feta cheese, crumbled
1 cup Greek yogurt
1 cup grilled red pepper, finely chopped
3/4 cup olive oil
1/4 cup oil from marinated peppers
2 cloves garlic, grated
2 tablespoons jalapeno puree
1 teaspoon chili flakes
1 teaspoon oregano
Directions
Make the tyrokafteri.
Combine the feta and Greek yogurt in a bowl. Add the grilled red pepper, garlic, jalapeno puree, chili flakes, and oregano. Slowly mix in the olive oil and pepper oil until smooth. Adjust seasoning as needed and set aside.
Prepare the salad.
Combine the zucchini, apple, tomatoes and grapes in a bowl. Add the herbs, pistachios, salt and pepper. Dress with lemon oil and balsamic dressing. Plate and finish with quenelles of tyrokafteri.
Greek Salad
Serving size: 4 servings
Time to prep: 15 minutes
Ingredients
7 tomatoes, thick cut
1 cucumber, sliced
1 green pepper, sliced
1/4 cup red onion, sliced
1/2 cup feta cheese
2 tablespoons capers
Sea fennel (optional)
3 tablespoons olive oil
1 tablespoon white balsamic
2 tablespoons tomato juice
1 teaspoon oregano
Salt and sugar, to taste
Directions
Season the tomatoes with salt, sugar, and oregano. Add the white balsamic, tomato juice, and olive oil, then mix gently. Add the cucumber, green pepper, red onion, and capers. Finish with feta cheese and a final drizzle of olive oil before serving.
Salt-crusted Sea Bass
Serving size: 2 to 4 servings
Time to prep: 25 minutes
Time to cook: 30 minutes
Ingredients
For the fish
1 whole sea bass, approximately 2.5 pounds
Fresh sage
Orange slices
Olive oil
For the salt crust
4 cups flour
4 cups coarse salt
2 cups fine salt
4 eggs
1/2 cup water
Spice mix
1 teaspoon cloves
2 tablespoons chili flakes
1 teaspoon star anise
2 tablespoons black pepper
2 tablespoons coriander seeds
1 tablespoon fennel seeds
1 tablespoon cumin seeds
2 tablespoons Sichuan pepper
Directions
Prepare the salt dough.
Blend all spices together to form the spice mix. Combine the coarse salt and fine salt with the spice mix, then add the flour. Mix in the eggs and water and knead until a firm, cohesive dough forms.
Prepare the fish.
Preheat the oven to 400 F. Stuff the fish cavity with fresh sage and orange slices. Lightly coat the exterior with olive oil. Cover the fish completely with the salt dough, sealing tightly.
Bake and serve.
Bake for 25 to 30 minutes, depending on the size of the fish. Crack open the crust at the table and serve immediately.
'GMA' kitchen picks
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