OK, this is lovely and also delicious. Look how pretty that is!!! So, to continue my raw theme, (which I basically stumbled into cause it’s been so hot), here is my take on this great recipe from Sam Sifton.
It’s very nice the way it is, but I did find pomegranates (despite it NOT being pomegranate season) and make it with those the first time, and I found that the pomegranates were a little overwhelmed in the salad — I didn’t really taste them or notice them, they only looked pretty. But the big tastes of the red onion and cherry tomatoes took over, so I was hoping to find a fruit that would offset that a bit the second time around.
I chose blueberry, which was great, and was completely what I was looking for…but to be honest there are limitless possibilities with this salad!! Use your imagination and have fun. But basically, this is the perfect summer salad. Also would be good to show up at a BBQ with this salad — you would be a hit. (Yes, I know this from experience!)
- 2 pints mixed cherry tomatoes
- 2 teaspoons za’atar (optional, works fine with and without)
- 2 tablespoons extra-virgin olive oil
- 1 pint blueberries
- ½ yellow bell pepper, very thinly sliced
- ½ small red onion, very thinly sliced, almost shredded
- ⅓ cup loosely packed fresh basil leaves, torn into pieces
- ⅓ cup loosely packed fresh mint leaves, torn into pieces
- 1 ½ teaspoons freshly squeezedlemon juice
- Flaky sea salt
- 3 ½ ounces manouri or feta cheese, broken into small chunks (also optional)
- Halve or quarter the tomatoes and place them in a large mixing bowl.
- Add the blueberries, sliced pepper and onion, the herbs, za’atar (if using), lemon juice, olive oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese (if using). Serve and eat.
I’ve made it with and without cheese. What can I say, cheese is always magic. But just in case you want to go full raw, drop it. Here’s a shot with cheese: