Summer Recipes

Marinated Heirloom Tomato Salad

Recipe by Tori Avey, The Shiksa in the Kitchen

Ingredients

2 1/2 lbs heirloom tomatoes in a variety of colors

1/2 cup fresh basil, chopped

1 fresh lemon, juiced

2 tbsp extra virgin olive oil

2 tsp sugar

1 tsp salt

1/4 tsp black pepper

4-5 drops tabasco pepper sauce (optional - adds spice)

Preparation

Slice the heirloom tomatoes into 1 inch chunks and place them in a large mixing bowl. Add fresh chopped basil to the bowl.

In a small bowl, whisk together lemon juice, olive oil, sugar, salt, black pepper and tabasco sauce. Pour dressing over the salad and toss to coat all ingredients evenly.

Cover salad with plastic wrap and let the tomatoes macerate for 30 minutes.

Serve salad at room temperature with a slotted spoon. Liquid from the tomatoes will collect in the bottom of the bowl, and the slotted spoon will allow you to serve the salad without making a wet mess of your plate. You may also wish to drain off some of the excess liquid from the salad bowl prior to serving—or use it to dip your bread into and soak up that flavorful juice!

Cevizli Bulgur Salatasi, Bulgur and Walnut Salad

Recipe from The Sultan's Kitchen  by Ozcan Ozan

1-1/2 cups fine-grain bulgur
1 cup walnuts
1/2 cup tahini
2 medium tomatoes, peeled, seeded, and finely diced (1 cup)
1/3 cup finely chopped scallions, some green parts included
1/2 cup finely chopped fresh Italian parsley leaves
1/3 cup finely chopped fresh mint leaves
2 tbsp finely chopped fresh basil
1/2 tsp Turkish red pepper or ground red pepper
1/3 cup lemon juice
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper
Romaine lettuce
Lemon wedges
Pita bread

Place the bulgur in a large bowl and add 1-1/2 cups boiling water. Cover the bowl and let the bulgur stand for 20 minutes to absorb all the water. Meanwhile, using a mortar and pestle, lb the walnuts into a paste. (If you prefer, you can use a food processor.) Mix this paste with the tahini and set it aside.

Stir the bulgur with a wooden spoon and fluff it with your fingertips. Add the tomatoes, scallions, parsley, mint, basil, Turkish red pepper, lemon juice, and oil. Season with salt and pepper and toss well. Add the walnut-and-tahini mixture and stir well. Cover the bowl and refrigerate for 15 minutes.

Serve at room temperature on a bed of romaine lettuce with lemon wedges and pita bread.