BACK STORY:
I saw this on NYT and made plans to make it because it calls for za'tar spice, which I bought in Jordan and haven't had a chance to use yet!
NOTES:
I bought the pomegranate seeds specially for this recipe, but I think it would still be good in the winter when tomatoes aren't ripe but pomegranates are fresh for the taking. I made this for Sierra and Andy, but forgot to bring the za'atar so I missed that flavor. It was quick and easy to cook and the recipe was very fresh tasting. Be lighter on the red onion as it overwhelms the other flavors. I think you could add more light flavored veggies - cucumber, more bell peppers - to make this heartier.
STARS:
4 out of 5. Easy and quick to make and the ingredients aren't too complicated. And then I can use my za'atar!
RECIPE:
https://cooking.nytimes.com/recipes/1018121-tomato-and-pomegranate-salad
PREPARATION
- Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
- Mix the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
- To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za’atar mixture over the salad and serve.
BACK STORY:
This was in the New York Times cooking again and I made it...again. It was absolutely delicious and familiar, and I realized I made it as Recipe Fifteen last July. Still good though, and since I didn't remember it until after I am still writing it down.
NOTES:
This recipe calls for lots of ingredients but most of them I have on hand at any given time (in the summer at least). I replaced walnuts with pecans as that's what I have right now, and roasted them on the stovetop instead of in the oven. I accidentally burned them but the crispy smoky flavor added more to the salad I thought. I used mini cucumbers instead of Persian and still used 3 minis along with about 10 radishes. I didn't have any tarragon but bought the other herbs.
STARS:
4 out of 5. As delicious as last time - I only rate it 4 stars instead of 5 because of the many herb ingredients that I don't usually have on hand. If I had an herb garden I'd make this every day in the summer!
RECIPE:
https://cooking.nytimes.com/recipes/1018648-herb-and-radish-salad-with-feta-and-walnuts
INGREDIENTS
- 1 cup walnuts
- 2 bunches small radishes, trimmed (about 15 radishes)
- 3 Persian cucumbers, ends trimmed
- 2 tablespoons lemon juice
- ¼ cup extra-virgin olive oil
- Salt and ground black pepper
- 3 ounces sheep’s milk feta cheese, crumbled (preferably French feta)
- ½ cup chives cut into 1-inch pieces (about 1 bunch)
- 1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
- 1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
- ½ cup loosely packed mint leaves (about 1 small bunch)
- 2 sprigs tarragon, leaves stripped
PREPARATION
- Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
- Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
- In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
- Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
- Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.
