Cucumbers: is there anything they can’t do? When I was young, both my mother and my grandfather used to make a simple cucumber salad to pair with summer meals: cukes and red onions, lightly pickled in a sweetened vinegar solution. Crisp and refreshing, I was always over the moon whenever it was placed before me — they were cucumbers, after all. So I was overjoyed when I found the familiar slices in large glass bowls at several hotel breakfast buffets when I visited Israel years later, as a young adult. There, they were paired with bright red bell peppers, a beautiful and perfect addition to an already perfect side. I made this salad religiously for months after I returned stateside, and then, for no discernible reason, forgot about it for months — maybe occasionally years — at a time. With the heat of summer already upon us but no fresh kirby cucumbers available for raw consumption or true quick pickling, this oldie-but goodie is in order. Continue reading →
The cherry blossoms are blooming in Central Park. The magnolias are bursting in front yards all over Astoria. Daffodils are everywhere, and so are the people. Spring has finally sprung in New York, and nothing says spring, especially after an active day outside shaking off the last of winter’s hijinks, like a crunchy, herby salad filled with chicken, tomatoes, feta, and pasta.
It’s the perfect segue: ingredients that are available all year round, ready to be consumed the first day of the year you truly really want to put effort into making a savory meal that tastes like a warm, sunny day. And because it’s a salad, you can throw as much of this, as little of that as you’d like and it will be amazing every single time. That’s sort of the way I learned this one. I was visiting my friend Erin in Boston, probably a good ten years ago, when she suggested we make this for dinner. It hails from a possibly ancient issue of Cooking Light magazine, but we never measured anything. A handful of basil and parsley, a bunch of scallions, a bag of lettuce. And, okay, fine, a little too much penne that one day. I think once it was cooked it barely fit in the pot. I swear, it wasn’t me — but of course it was so very me. She just knows me so well. Needless to say, I have been hooked since that day, and this salad is a staple in my warm weather dinner arsenal. Continue reading →