If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: The salad you should eat every day, until the season's over.
WHO: Rivka is a healthcare consultant and food blogger living in Washington, DC -- and an all-star Food52er.
WHAT: A classic Middle Eastern salad of tomatoes, cucumbers, onion and pita -- all dressed up for the peak of tomato season.
HOW: Whisk together a bright, herby dressing, toss with sliced tomatoes, cucumbers, herbs, and pita. Let marinate for a half hour, then serve.
WHY WE LOVE IT: Rivka's dressing, tart with pomegranate molasses and spiced with mint and sumac, is the perfect outfit for gorgeous greenmarket tomatoes and cucumbers. We'll be making this salad until summer becomes fall. Note: If you want the pita to stay crunchy, add them in as a garnish just before serving.
Serves 6 as a first course
For the salad
3 big heirloom tomatoes of different varieties, such as red, purple cherokee, green zebra, and yellow
1 pint cherry tomatoes, most flavorful you can find -- halved
3 to 4 Middle Eastern cucumbers, halved lengthwise and sliced into chunks
3 scallions, bulb end removed, sliced
1/4 red onion, thinly sliced, optional
4 pieces good quality pita bread
1/4 cup mint, roughly chopped
1/4 cup flat-leaf parsley, roughly chopped
2 tablespoons olive oil
1 teaspoon sumac
Salt and pepper
For the dressing
Juice of 1/2 lemon
3 tablespoons pomegranate syrup
1/4 cup extra virgin olive oil
1/2 teaspoon crushed dried mint
1/2 teaspoon sumac
Salt and pepper
Photo by James Ransom
Quick! Make these summery recipes while there's still time
Make these recipes before it's too late.
Our staff's best storage tips.
Meet 2015's best sellers.
This week's #happylist.
Storage made crystal clear.