Lately, time management hasn’t been a strong point of mine. Essentially, this means that, if I’ve had you over for dinner in the last six months, you’ve had to wait at least an hour longer than anticipated before sitting down to eat. I’m not being crafty, and trying to get you hungrier so that the food tastes bettealthough on second thought, that’s not such a bad idea… I simply can’t get my act together.
This also means that I’ve been holding out on sharing recipes with you.
Case in point, the meal pictured at the beginning of this post which took place well over a month and a half ago.
Better late than never, I guess. And, so begins a series of posts all containing recipes from that night.
First up, a refreshing salad to offset the richness of everything else.
It seems like a throwaway recipe, I know. The basics, plus one weird ingredient, and minimal effort. A quick chop and a toss, and you’re done. That is, in fact, part of its beauty. It comes together quickly and gets better as it sits. Perfect if you’re running short and time and worried that you might run short on food, too.
A few things before you get on with it: The salt will cause the tomatoes and cucumbers to release their water. You want them to do this. It makes for a light, refreshing dressing and, combined with the dash of vinegar, helps pickle the red onion, taming its bite.
The sumac also works to tame the flavors and tie it together adding a slightly bitter, citrusy note. If you don’t want to spring for the weird ingredient, a dash of oregano is also a nice addition.
And, finally, if you want to add some heft to the salad, add croutons and chickpeas.
1 seedless cucumber, diced
1 pint grape tomatoes, halved
1/2 red onion, finely diced
1 tsp red wine vinegar
Juice of 1 lemon, plus more as needed.
1 tsp kosher salt
1 tsp freshly ground pepper
1 tsp sumac
Combine all ingredients in a large blow and toss. Allow to sit at least thirty minutes before serving at room temperature.