Tomato And Cabbage Tabbouleh
Tabbouleh is an Arab Middle Eastern vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. Tabbouleh is traditionally served as part of a mezze in the Arab world. Variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through. Simply place some bulgur in a bowl with boiling water and let soak until the water is absorbed, about 40 minutes. Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt – and enjoy!
Caprese salad is a simple Italian salad, made of sliced fresh mozzarella and tomatoes – designed to resemble the colors of the Italian flag: red, white, and green. This salad is light and refreshing, perfect for the hot summer months.
Simply layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Courgetti are a delicious alternative to carbs such as pasta or noodles – particularly good during the summer months as it’s much lighter!
Chop off the ends of a courgette and insert into a spiralizer. Once spiralled, place in a collander and sprinkle with 1 tablespoon salt and mix, set aside.
Blend or process garlic, nuts, grated cheese, and basil until almost smooth. Gradually add oil in a thin, steady stream, processing until thick.
Combine the courgetti with the fresh pesto and top with Parmesan and tomatoes. Finish with freshly ground black pepper.
Chilled Tomato Soup
Pulse some fresh tomatoes and 1 clove of garlic in a blender until finely chopped and transfer to a large bowl.
Mix in vinegar, ¼ cup oil, 1½ tsp. kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours. Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
This salad is substantial and comforting in a way that belies a base of nothing but carrots, bright and slightly sweet with a satisfying bite that’s somewhere between crunchy and chewy. The flavors are delicious without being demanding.
Start by grating a few carrots and thinly slicing some radishes and/or fennel, if you’re feeling fancy.
Mix the veg with a vinaigrette of 1 teaspoon grainy mustard, 3 tablespoons lemon juice, a generous quarter-cup of olive oil, and a touch of honey, along with some toasted cumin and fennel seeds.
Toss in some raisins, pistachios and parsley and enjoy!