With all the beautiful produce pouring out of farm stands this time of year, its really less about cooking and more about just letting great produce be its best self. A sprinkle of salt, a drizzle of olive oil, and maybe a quick blister are all it takes to have a great meal or side. One of my favorite assemblages of vegetables is the exceedingly easy tomato salad. Chopped tomatoes make for a meaty base, their juices combine with olive oil and vinegar to make a perfectly acidic dressing, cucumbers and onion provide cool crunchy contrast, and savory adds the perfect herbal note. I gussied this one up ever so slightly with some feta cheese, but you can leave it out for a vegan stunner salad.
If you haven’t had savory before, it is a delightful herb with a woodsy flavor akin to rosemary, but the leaves are much more tender so it lends itself nicely to salads as well as cooked applications. If you are craving fall foods you could tuck some savory in with a roasted chicken and on roasted potatoes/root vegetables. If you are still embracing summer vegetables but aren’t afraid of turning on the oven, this pizza with cherry tomatoes and eggplant spans the seasons. This cherry tomato and sausage bake is one of my absolute favorite recipes, with an exceedingly high flavor return with minimal effort (don’t forget great bread for serving!). Savory would sub nicely for the herbs called for.
My full share this week was tomatoes, cherry tomatoes, green beans, kale, basil, dill, parsley, spicy salad mix, and beets. I was still working through a giant zucchini from last week, so I used that and some herbs to make zucchini fritters (NYT link) along with some Short Creek maple breakfast sausage and eggs for an excellent breakfast-for-dinner situation. Green beans are going into this truly epic roast chicken salad, but another great option is the marinated green beans that I love so much my mom made them for my wedding.
Tomato salad with cucumers, feta, and savory
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper
- 2 medium tomatoes (about 12 ounces)
- 1 pint cherry tomatoes (about 12 ounces)
- 1 medium cucumber (about 10 oz)
- 1/2 onion
- 1 tablespoon minced savory
- 4 ounces full-fat feta cheese
In a large bowl combine the lemon juice, olive oil, a pinch of salt and a few grinds of pepper. Thinly slice the onion, and add to the bowl, tossing to coat it in the dressing. Let the onion sit while you chop the tomato and cucumber (peeled if the skin is tough) into 1″ chunks, half the cherry tomatoes, and mince the savory. Add all to the bowl with the onions and toss to combine. Let sit at least 15 minutes before serving. Cube the feta into 1/2″ chunks and toss in salad. Taste and adjust seasoning before serving.