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YIELD: About 2 quarts
TIME: One hour
INGREDIENTS
PREPARATION
Lynn Conrad’s Saltibarsciai (Cold Red Beet Soup)
INGREDIENTS
1 32-ounce box chicken or vegetable broth
4 to 5 medium red beets
2 medium cucumbers
4 to 5 tablespoons chopped chives or scallions
1/3 cup apple cider vinegar
1/3 cup sour cream
Salt and pepper, to taste
DIRECTIONS
Wash beets, then cut off tops, leaving about 1 inch of stems (stops excess bleeding). Cook in pot filled with water for about 1 hour on low. While cooking, chop cucumbers into small pieces (about 1-inch cubes). (You can leave skins on home-grown cukes.) With chives, snip with scissors into small pieces (or cut scallions with knife).
Once beets are done, cool in cold water, then peel off skins by cutting off stems and roots, skin should slip off. Cut beets into small pieces, same as cukes.
Place beets, cukes and chives in serving bowl. Add broth, vinegar, sour cream, salt and pepper. Chill and serve with dollop of additional sour cream if desired.
Israeli Salad from Aimee Amiga and Liz Steinberg
Serves: 2-4
INGREDIENTS
3 tomatoes
3 Persian cucumbers
1/2 red bell pepper
1/4 red onion
2 tbsp chopped parsley
1 lemon (2 tbsp lemon juice)
2 tbsp olive oil
salt
pepper
DIRECTIONS
Chop all ingredients into small cubes (about 1/2–1 centimeter squared) and combine in a salad bowl.
Add juice of lemon, olive oil and salt and pepper to taste.
Israeli Salad by Sylvia Fountaine, Feasting At Home
Serves: 4-6
INGREDIENTS
INSTRUCTIONS
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Quinoa Tabbouleh, from the Bon Appetit Test Kitchen
1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4″ pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Combine chickpeas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
Mediterranean Chickpea Salad by Martha Rose Shulman
2 (15-ounce) cans chick peas, drained and rinsed
1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
1 small red bell pepper, chopped
2 medium tomatoes, diced
4 scallions, white and light green parts only, sliced (optional)
6 kalamata olives, pitted and quartered lengthwise
1 ounce feta cheese, crumbled
To make the dressing:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 small garlic clove, minced or put through a press
1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
2 tablespoons plain low-fat or nonfat yogurt
Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.
Yield: Serves four as a main dish, six as a side
Herb Watermelon Feta Salad by Michelle English
1/2 large chilled seedless watermelon, cut into 1-inch cubes
Jumbo Seedless Watermelon
1 small red onion, sliced
1 cup thinly sliced fresh basil leaves
1 cup chopped fresh cilantro
1/2 cup minced fresh mint leaves
2 limes, juiced
1 (4 ounce) package crumbled feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar, or more to taste
salt and ground black pepper to taste
Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.
Ina Garten’s Arugula, Watermelon and Feta Salad
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
Tomato and Watermelon Salad by Sam Sifton
large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles
Red Pepper Baba Ghanoush by Carla Hall
Serves: 6-8
Time: 30-60 min
INGREDIENTS
TO SERVE
Kalamata olives (pitted)
DIRECTIONS
Lower the oven rack to the middle rack and preheat the oven to broil.
Line a baking sheet with aluminum foil. Place garlic cloves in an individual foil packet. Place the red pepper, eggplants and garlic on the foil-lined baking sheet and place in oven, rotating the red pepper and eggplants every 10 minutes until charred on all sides.
Remove from foil and place the vegetables in a large bowl, cover with plastic wrap and let sit for 30 minutes. Using a paper towel, peel away the charred skin from the eggplant and peppers and discard. Remove the stem and seeds from the red pepper and discard. Remove the garlic cloves from peels.
In the bowl of a food processor, add the red pepper, eggplants, garlic, tahini, mayonnaise, Greek yogurt, olive oil, zest and juice of a lemon, and season with Kosher salt and pepper to taste. Blend until smooth.
Remove to bowl. Serve with carrot sticks, radishes, cucumber and grilled pita.
Tips:
- For classic baba ghanoush, simply substitute the pepper with more eggplant!
- For a similar smoky flavor, grill the eggplant instead of broiling!
Grilled Eggplant Salad by Melissa ClarkÂ
YIELD about 1 ½ cups
TIME 25 minutes
INGREDIENTS
Grilled pita bread, for serving
PREPARATION
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