Dear Summer, never end. Yours for life, Sarah.
My love for the season runs deep. For instance, I'm sweating my ass off as I write this, having just returned from the farmers' market, but you won't hear me complain because I'm too busy crushing on the bounty that awaits me in the kitchen. I plan to treat it well, making the most simple of meals that highlight these veggies, fruits, and herbs in their glorious, ripe state. The less cooking the better.
One of our favorite meals this season combines a beautifully basic Greek salad—which I learned to make on the island Amorgos—and roasted lamb loin chops with mint-pistachio pesto, finished off with cool blueberries topped with a dollop of Barbados cream. This menu is equally perfect for company and the weekly rotation.
Over the next few days, I'll post recipes for each dish. I'm starting with the Greek salad, which made Husband rethink his stance on salads altogether.
makes 4 side dishes
Cut two riper-than-ripe tomatoes into wedges and slice a large green pepper into thin rings. Slice a cucumber thinly. If you'd like, dice up about 1/4 cup of red onion. Mix the veggies together with Kalamata olives and drizzle with a generous helping of olive oil, then some red wine vinegar. Season with salt and your choice of dried oregano (about 1 tsp) or fresh dill (about 2 tbsp).* Then, the best part: top with a big tangy, salty slab of Feta and eat!
*Or, if you're Virginia and like neither herb, try mint.