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Sun-Kissed Summer Salad
- Yield: Serves 6–8 1x
Description
I’m going to let you in on the secret to making a delicious summer salad: tomatoes and salt. There’s tomatoes and then there’s tomatoes — the ones that grow sweet in the dog day afternoons, are plucked warm off the vine, and then make their way onto our plates juicy and dripping with high-summer magic. Start with those tomatoes, slice them with salt and let the salt pull the sugar-umami flavors out, and that is essentially the base for your salad dressing.
Ingredients
Units
Scale
Instructions
- Set the cut tomatoes in a bowl and toss with salt: Start with 1/2 teaspoon or a generous pinch and add more if needed. Leave to “marinate” while you build the rest of the salad.
- In a big salad bowl, add the string beans, red onion, cucumber, corn, and parsley. Feel free to add any other seasonal veggies you have on hand. Top with a healthy glug of olive oil, the garlic, if using, and a bit of lemon juice to taste. Add the tomatoes and more salt to taste. Toss until everything is coated and well-mixed.
Notes
Add protein to this salad by mixing in crispy tempeh, beans, boiled eggs, or tinned fish.
Want an entire meal? See the full seasonal four-course meal here.
