This quick arugula couscous salad is great on its own, and also provides a sort of blueprint for a summer of good eating. First, let me describe how I make this simple grains-and-greens salad, and then I’ll list some variations.
This beet salad is perfect for using up any leftover beets you might have around – and it’s also good enough to be worth cooking beets and chilling them just for this dish. Like most composed salads, it is also flexible: substitute almonds for walnuts,
This Greek potato salad is one of my secret weapons in the summertime: it’s simple to make, doesn’t heat up the kitchen, and pairs deliciously with a wide variety of foods from hot dogs to ribs. Lacking mayonnaise, it’s a great choice to take to cookouts and picnics.
My grandmother’s answer to hot summer weather was potato salad. In general, I’m very much in favor of the cooking of grandmothers, but I’ve found that I prefer a lighter version. This recipe is adapted from Dahlia Abraham-Klein’s book Silk Road Vegetarian,
Cut the vegetables; nothing in a horiatiki salad should be bigger than bite-sized. If the onion is a bit too sharp for your taste, you can soak the slices in ice-water for up to an hour, to remove some of the heat (or just use less).
Look for Japanese seasoned rice vinegar at a grocery that carries a large selection of Asian ingredients. This is the vinegar that’s used to make sushi rice, also: it is vinegar with a bit of sugar and soy sauce added in.
Peel and slice the red onion very thinly. Taste it – if it’s too hot for your taste, soak the slices in a bowl of ice-water and store in the fridge for about an hour, they’ll be milder then. Chop the tomatoes roughly;