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
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