There’s something I’ve been meaning to talk to you about. Don’t worry, you don’t need to sit down or anything, it’s just that, well, I’ve been thinking of scaling back my posts here to once a week. There, I said it. How do Fridays work for you?
I was mulling it all over late (too late) Tuesday evening while waiting on a batch of mocha-chocolate chip muffins to emerge from the oven for their photo shoot. And those muffins emerged, alright: sunken, cratered, oily flops. So there I was, the night before my customary mid-week post, with only an unreliable recipe and a batch of foil-lined little disasters to share with you. And of course, I’ve preached about dusting yourself off and getting back in the culinary saddle and shaking it off, but somehow those failed muffins felt like a sign from an unseen kitchen deity. I had hit rock bottom on an overdose of baking soda.
So once a week, then. And let’s start with something winning, shall we? Something clean-slate and refreshing like a tomato-cucumber salad. I’ve made variations on this theme for a long time now, and I encourage you to adjust the proportions to your liking: less tomato, more feta, a splash of balsamic or a handful of black olives. It’s an easy late-summer picnic salad with a bright splash of dill, and pairs beautifully with Mediterranean dishes and my favorite turkey burgers. Have a happy Labor Day, friends, and I’ll see you next Friday.
- 2 lb fresh tomatoes, diced
- 1 large cucumber, seeded and diced
- 3/4 C red onion, finely chopped
- 2 Tbsp fresh dill, minced
- 1/2 tsp dried oregano
- generous 1/4 C crumbled feta
- 2-3 Tbsp best-quality olive oil
- balsamic vinegar (optional)
- salt and pepper, to taste
Gently fold all ingredients together. Taste and adjust your seasonings, adding a splash of balsamic vinegar, if desired. Serve at room temperature.
Note: if you happen to be fanatical about Bloody Marys, you can pour off the considerable juice the salad will let up and freeze it into ice cubes. Oh, baby.