This is another snacko backo (not) recipe. Summer salads. Not something I should really have to sell you on. Fresh. In season. Don’t have to turn on your oven or bother with pots and pans.
One of my favorite things to do lately is go to the farmers and just get some tomatoes. Slice them thick. Douse with olive oil, fresh herbs, salt & pepper. And the other day I spliced in thick slices of peaches with my tomatoes. Man. Did this take things to a new summer level.
I am also not generally a huge snap pea person but some recent encounters have changed my tune. One was some fresh peas- eaten off the vine at an air bnb – and the other was a simple pea and mint salad.
Thus: Snap Pea, Tomato and Peach Salad
Combine snap peas, cherry tomatoes, and peaches. Dress with olive oil, lemon, salt & pepper. Along with any fresh herbs you have. Again, because it’s on my fire escape, I use basil and tarragon. But this salad also screams for mint.
I’ve been thinking lately too about adding some fresh mozzarella to it.
While were at it, I’m sure you 9-5ers and food blog readers are all familiar with some iteration of a mason jar salad for office lunches. The idea is- you do dressing on the bottom, then strategically stack your fixins. This way the whole salad doesn’t sit in dressing all day or overnight.
So the other week while I was at that archives I took my (bigger than mason jar) container and at the bottom: olive oil, with generous amounts of lemon juice (1.5 lemons). Then I put in shredded cabbage (cause benefits from overnight dressing soak), then cucumbers, then diced red pepper, then cherry tomatoes, then mozz (or feta would work well), avocado, peaches and of course salt and pepper. Once you’re ready for lunch- shake and enjoy.
Even less of a recipe than the first— consider it more of a call – in praise of infinitely adaptable summer salads. And fuck the lettuce/kale etc., who needs it.