This week is the official start of summer, although it already feels like August in Central Kentucky! With temperatures persistently in the 90s, we can’t bear to turn on the stove or oven, hence this cool and flavorful summertime Mediterranean Tomato and Cucumber Salad! It features Z&B Za’atar, a Middle Eastern blend of herbs, toasted sesame seeds, and tart and fruity sumac.
I added purslane, a succulent and lemony-tasting wild plant that you may recognize as a “weed” growing in your yard or garden. Don’t get rid of it, though—it’s high in omega-3s and vitamin E, and is great in salads, pesto, and smoothies, and makes a nice addition to this dish!
The olive oil is the only ingredient in this salad that I bought at the store; everything else is from the farmers’ market or our garden! I’d call that a local and seasonal success! This salad is great on its own, over a green salad, or with lentils or chickpeas. It makes about 6 servings.
I made it by combining the following in a bowl:
A super simple and super tasty way to beat the heat! Enjoy!