Make Ahead

Chopped Summer Vegetables with Lemon/Tahina Dressing

July 29, 2010
0 Ratings
  • Serves 4
Author Notes

This dish is a staple in my home during the hot summer months. It makes good use of lots of summer vegetables, is simple, refreshing, and more than delicious. The basis for this recipe is a popular Middle Eastern salad known as fattoush. Here, with the abundance of the sweet juices that heirloom tomatoes offer and a little tahina, this can be considered a sort of cold soup. Note: I use green bell peppers (as you would in a traditional fattoush) because they provide the perfect note of bitterness to compliment the sweetness of the tomatoes. —b's table

What You'll Need
  • 1-2 cloves of garlic, crushed
  • zest and juice of 1 lemon
  • 1 tablespoon sumac
  • about a 1/4 cup tahina
  • 1/3 cup of your favorite olive oil
  • a handful of chopped parsley
  • 2 medium heirloom tomatoes
  • 1/2 a small red onion
  • about a 1/4 of a cucumber
  • 1/2 of a green bell pepper
  1. Sprinkle a little salt over garlic and mash with a fork. Place in bowl with lemon, sumac, and tahina. Use your fork to blend ingredients and then drizzle in the oil. Add parsley.
  2. Roughly chop tomatoes (reserving juices) and cucumber and add to bowl. Halve the half-onion crosswise, then finely slice length-wise. With green pepper skin-side down, slice length-wise then chop to about 1-inch lengths. (Of course you don't have to follow this exactly, but I find these proportions to be the most pleasing.) Toss everything together and enjoy. Optional: Add slivered radish and/or toasted pita.

See what other Food52ers are saying.

0 Reviews