It’s still warm(ish) outside, and sweet corn and colorful tomatoes persist at farmers’ markets. Let’s make the most of it:
corn cobs, kernels removed
cherry or grape tomatoes, halved/quartered/left whole, depending on size
kalamata olives, diced
red onion, thinly sliced, soaked in water and then drained
Again, no recipe, just an idea. Make a simple salad with all ingredients, minus the burrata, which is served on top.
A while back I posted my favorite guacamole recipe, which calls for little more than the avocados themselves. This is typically my go-to approach for this simple starter, but here I deviated a bit. The avocados I bought were, for some reason, on the bland side, so I added a few more ingredients to the mix.
2 Hass avocados, medium dice
juice of 1/2 lemon
juice of 1/2 lime
1/2 tomato, small dice (I only had cherry tomatoes so feel free to use whatever you have on hand)
1/4 small red onion, minced (or 1 shallot, minced)
kosher salt, to taste
1. Place the avocados into a medium bowl and, using 2 knives, cut the pieces so that the avocados break down. Be sure to leave some chunks (unless you prefer it smooth).
2. Add the rest of the ingredients to the avocado and stir.
3. Adjust seasoning as needed.
The night before a big day of travel, my S.S. and I gorged on a big beautiful margarita pizza. We ordered a salad to make up for it, with little intention of enjoying it.
While the pizza was tremendous, the salad stole the show. Big hunks of plum tomatoes were tossed with avocado and hearts of palm. The dressing was simple (lemon, olive oil, and maybe oregano?).
Fast-forward to life after vacation: I am still thinking about that salad. I need that salad. Here we go:
4 vine-ripe tomatoes, large dice
2 avocados, sliced or medium dice
artichoke hearts, halved or quartered (of course, my local grocery store doesn’t stock hearts of palm; this was a good substitute)
1/2 medium red onion, thinly sliced
juice of 1 lemon
2 Tbsp olive oil
kosher salt and black pepper
Combine all ingredients in a large bowl and gently toss. Season with salt and pepper to taste.
Note: not great the next day (avocado browning isn’t as big of a problem as the avocado breaking down and muddling the flavors). Eat same day.
Thank you, Il Porto, for making our night–and for the inspiration!
We all know about pickled red onions. It’s nothing new. But they’re so profound and make such an impact in any dish they garnish that they deserve their own post. (My apologies for the lack of pickled red onions in the photo. I…ate them.)
1 red onion, thinly sliced
1/4 cup white wine vinegar
kosher salt, optional
1. Combine the ingredients and stir.
2. Allow to marinate for at least 20 minutes and up to 1 week.