Rated 4.9 stars by 15 readers
Salad
4
I love this time of year here in Brooklyn. Summer vegetables abound, and fresh herbs and radishes are returning now that it's starting to cool off a bit. This salad is ripe, fresh, bright, and has a bit of heat, just like the end of summertime.
3 Persian cucumbers, halved and sliced
1 large orange bell pepper, seeded and diced
1 medium red onion, finely diced
A handful of cherry tomatoes, quartered
A handful of radishes, sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh dill
4 ounces of sheep's milk feta, finely diced
Fleur de sel
1 tsp Chaat Masala
Fresh lemon
Olive oil
Espelette pepper
Combine the vegetables, feta, and herbs in a bowl along with a few big pinches of salt and the Chaat Masala. Give everything a good toss to mix.
Add the juice of 1 lemon and a healthy glug of olive oil (I usually use about 1/4 cup).
Toss well to mix again, then taste and adjust the seasonings and salt to your liking. I always add a generous quantity of Espelette pepper.
* You can also sub in parsley for cilantro for a more bitter variation. Try adding a bit of vinegar to balance.
Leftovers will keep for a few days but will exude quite a bit of liquid. My recommendation is to drain off the liquid and use it in something else like ceviche or a chilled soup, then refresh the salad with a bit of lemon juice.
Flavor Boost
Add a few teaspoons of minced preserved lemon to the salad, and/or a shake or two of Shabazi N38.
• Fry some croutons and layer them at the bottom of a bowl. Plate the salad on top of the croutons and allow them to soak up some of the liquid before serving.
• This salad is a perfect complement to grilled meats, with the freshness cutting and balancing the richness.
• For a creamy salad, you can stir in a bit of Turkish Ranch.
Questions about this recipe? Contact us at info@laboiteny.com
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