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.
Shop the Story
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.
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