There are some recipes that are really so simple that they don’t require printing on a blog.
After all, I grew up in the kitchen. My mom was always in the kitchen, teaching me how to separate eggs (with my hands), how to tell when a chicken is roasted (when the drumstick wiggles away), and how to combine flavors (dill and lemon – good. Dill and vanilla extract – bad.).
But a lot of people didn’t grow up cooking with their parents or grandparents. They didn’t go to culinary school and went straight from eating in the dorms to eating out. Now they might want to cook.
So this recipe is for them. It might seem simple to you – it does to me. But at a recent dinner where I served it, a friend was so delighted that it occurred to me that some people might not know to make this simple, satisfying recipe. So, here goes.
2 tomatoes, diced very finely
1/4 red or sweet onoin, diced very finely
1/2 large cucmber or 1 small cucumber, diced v ery finely
juice of 1/2 lemon
tsp. of salt
2 tsp. olive oil
That’s it. This is best in the summer, when the tomatoes are juicy and the onions are sweet. However, it’s even good in the early spring, like now. Just make sure that the dice on all the veggies is very fine – that really makes this salad refreshing and easy to eat. This is just the jumping off point – add some dill and oregano to make it Mediterranean. Add za’atar to give it a middle eastern feel. Cilantro and half a clove of smashed garlic for a Mexican feel and some herbs de Provence give it a decidedly French flavor. Go with your instincts and with flavors and herbs that you like. The point is that this is a chameleon salad. It is fabulous as a relish for burgers or as a side to a heavy meal. It is simple, but it totally makes a meal come together.
And if you are someone who is a beginner in the kitchen, maybe this is just the recipe you needed to show you that cooking can be simple, intuitive, and most of all, enjoyable.