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1/3 cup oil-cured black olives, pitted, quartered lengthwise

2 teaspoons fresh oregano leaves

1. Sprinkle the eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard the liquid, and rinse under cold running water. Place the eggplant slices on several layers of paper towel; press out the water.

2. Transfer the eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat the process with the remaining slices.

3. Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss the mixture to combine, and serve warm or at room temperature.

watercress, pink grapefruit, and walnut salad

SERVES 4

for the dressing

2¼ tablespoons minced ginger

¼ teaspoon minced garlic

1 tablespoon fresh lime juice

1½ teaspoons rice-wine vinegar

¼ teaspoon Asian sesame oil

1/8 teaspoon sugar

3 tablespoons extra-virgin olive oil

for the salad

1 pink grapefruit

8 ounces watercress (about 2 bunches), thick stems removed

½ cup walnuts, coarsely chopped

1/8 teaspoon coarse salt

Freshly ground pepper

1. Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.

2. Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about ¾ cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.

FIT TO EAT RECIPE PER SERVING: 216 CALORIES, 20 G FAT, 0 MG CHOLESTEROL, 8 G CARBOHYDRATE, 59 MG SODIUM, 4 G PROTEIN, 2 G FIBER

mâche with fennel, carrot, and orange

SERVES 4

Mâche, or lamb’s lettuce, is a tender, nutty green. If it’s unavailable, try watercress as a delicious substitute.

2 tablespoons plus 1 teaspoon fresh lemon juice

1 tablespoon champagne vinegar

½ teaspoon coarse salt

Pinch of sugar

Freshly ground pepper

¼ cup extra-virgin olive oil

¼ pound baby or halved regular carrots, peeled into ribbons (about 2½ cups)

½ medium fennel bulb (about 10 ounces), trimmed, halved lengthwise, and thinly sliced crosswise

1 medium shallot, halved lengthwise and thinly sliced

3 small oranges, peel and pith removed, carved into segments using a sharp knife (about 1¼ cups)

4 cups mâche

1. Make the dressing: Whisk together lemon juice, vinegar, salt, and sugar in a medium bowl; season with pepper. Add oil in a slow, steady stream, whisking constantly until emulsified.

2. Make the salad: Toss carrots and fennel in a bowl with dressing to coat. Let stand until softened, about 15 minutes. Using a slotted spoon, transfer carrot-fennel mixture to a large bowl; discard excess dressing. Add shallot, orange segments, and mâche; toss to combine. Divide salad among 4 serving plates.

SIDE SALADS

white bean salad with carrots and tomatoes

SERVES 4 TO 6

1 cup dried white beans, such as navy

2 medium carrots, peeled and cut into ¼-inch dice

1 small red onion, finely chopped

1 cup grape tomatoes, halved lengthwise

1 tablespoon finely chopped fresh flat-leaf parsley

¼ cup red-wine vinegar

1 tablespoon fresh thyme, chopped

½ teaspoon sugar

3 tablespoons olive oil

Coarse salt and freshly ground pepper

1. Put the beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.

2. Transfer the beans to a medium saucepan; cover with cold water by 1½ inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate