It’s that time of year when tomatoes and cucumbers are heading into their prime, so no need to fuss with them too much. I like to make this salad big and chunky, dressing it with nothing more than good olive oil, lemon and a shroud of herbs. This lineup of ingredients features a few specialties from East Hollywood Community Garden, such as dried marjoram, replacing the classic oregano, and of course my beloved healthy powerhouse green, French sorrel.
Ingredients
Tomatoes, variety, chopped and sliced
Cucumbers, sliced into thick half moons
Red onion, diced
Red bell pepper, diced
Green bell pepper, diced
Kalamata olives, pitted
Pepperoncini, sliced
Feta, crumbled
French sorrel, chiffonade
Fresh dill, chopped
Marjoram, dried
Fresh lemon juice
Extra virgin olive oil
Salt
Black pepper
Hummus, homemade or store-bought
Preparation
1. Mix all the ingredients except for the hummus in a large bowl. Add as much or as little of any one ingredient to make it your own. I love big glugs of olive oil and will often zest and juice the lemon for extra oomph. The dried marjoram is quite aromatic so add, taste, and add more to your liking.
This salad is best after it’s sat for a bit, even a 30-minute marinate will do wonders, making it a great addition to any BBQ or potluck.
2. When you’re ready to enjoy it, generously spread some hummus on the bottom of a big platter and top with the salad.
3. Serve with pita, lavash, or whatever flatbread you love.
Recipe by Louise Leonard, Plot 5.