Category: Vegetables and Salads

Gazpacho Salad

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If gazpacho were a salad, this would be it. Adapted from a Food and Wine recipe, this salad is peak summer: juicy tomatoes and crisp cucumbers bound by a tangy, garlicy, and yes — tomatoey dressing.

Gazpacho salad

Ingredients:

2 English cucumbers or 5 Persian cucumbers
2 pounds heirloom tomatoes
2 tablespoons lime juice
2 tablespoons basil leaves, plus more for garnish
1 garlic clove, smashed
1/4 cup balsamic vinegar, divided
1/3 cup thinly sliced red onion, rinsed under cold water
1 teaspoon sea salt, divided
1 orange or yellow bell pepper, chopped
2 tablespoons olive oil

1. Peel cucumbers, cut in half lengthwise, and if using English cucumbers, remove seeds. Cut cucumbers into 1/2-inch slices; set aside. Cut tomatoes in half lengthwise. Cut tomatoes into 3/4-inch pieces (about 5 cups).

2. Combine 1 1/2 cups chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons vinegar in a blender. Process until smooth, about 30 seconds. Season dressing with salt to taste.

3. Combine onion, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a large bowl; toss to coat. Add bell peppers, cucumber slices, remaining chopped tomatoes, and remaining 1 teaspoon salt; toss to combine. Stir in tomato dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil and serve.

Ghalayet Kousa (Sauted Zucchini)

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Sorry guys, this is a zucchini blog now. Iranian ghaliyeh kadoo, meet your Palestinian cousin, ghaleyet kousa. Just as delicious a zucchini dish, ghalayet kousa is a little mintier, a little spicier, and sans turmeric. If you love zucchini like I do, you’ll be making this easy dish all summer long.

Ghalayet kousa

Ingredients:

1/2 cup olive oil
6 zucchini, sliced into 1/2-inch pieces
2 garlic cloves, minced
1 serrano chili, minced
1 teaspoon dried mint
Salt

1. Heat the olive oil in a skillet. Add the zucchini and saute for 3 or 4 minutes. Add the garlic and chili and let the zucchini cook down, stirring occasionally. Season with salt.

2. After about 10 minutes, add the mint and mix with the zucchini. Serve warm or at room temperature.

Mutabal Kousa (Zucchini and Yogurt Dip)

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I first made this Palestinian zucchini, yogurt, and tahini dip last summer when we had way too much zucchini on our hands and didn’t know what to do with it. One bite of the creamy dip flecked with garlic, lemon, and mint, and I was hooked. So naturally, I ended up making this a hundred or so times last summer — and plan on doing the same this year, too. Like Iranian ghaliyeh kadoo, you can serve mutabal kousa with flatbread, or if you’re like me, you can eat it straight out of the bowl.

Mutabal kousa

Ingredients:

1/3 cup olive oil
4 or 5 zucchini, cubed
1 garlic clove, minced
Juice of 1 lemon
3 tablespoons tahini
2 tablespoons Greek yogurt
1 serrano chili, minced
1 teaspoon dried mint
Salt
Flatbread to serve

1. Heat the olive oil in a frying pan over medium heat and saute the zucchini with 1 teaspoon of salt, until golden grown. Remove from the heat.

2. Smash the zucchini in a bowl with a fork to achieve a chunky texture. Add the garlic, lemon juice, tahini, yogurt, and salt, if needed.

3. Add the chili and dried mint and mix to combine. Serve cold or at room temperature.

Ghaliyeh Kadoo (Iranian Simmered Zucchini)

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Ghalieh kadoo is one of those dishes whose sum is greater than its parts. This Iranian garlicy stewed zucchini never comes out 100% like my maman’s (does anything ever come out like our mamans’?) but it’s delicious nonetheless. Serve it with flatbread, or eat it plain like I do, because it’s really that good.

Ghaliyeh kadoo

Ingredients:

10 zucchini, diced
Salt
1 head garlic, peeled and finely chopped
1/4 cup olive oil
2 teaspoons turmeric
Pepper

1. Salt the zucchini in a colander for a couple of hours to release excess liquid.

2. In a saucepan, lightly sauté the garlic in the olive oil until just starting to turn golden. Add the turmeric, then add the zucchini. Cook over medium heat, stirring occasionally until reduced, about 20 minutes.

3. Add pepper to taste, cover, and simmer on low, stirring every once in a while for another 10 minutes, adding a bit of water if needed to keep from scorching. Serve warm or at room temperature.

Tabbouleh with Preserved Lemon

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Studded with tons of parsley and bits of tangy preserved lemon, this lightly spiced tabbouleh shines as a summer side dish. Make this when the weather is warm and you want something healthy to eat. Don’t let it sit too long; tabbouleh is best eaten fresh.

Tabbouleh with preserved lemon

Ingredients:

1 teaspoon salt, divided
3/4 cup bulgur
5 tablespoons Meyer lemon juice
1 teaspoon minced preserved lemon
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 cup olive oil
1 bunch flat-leaf parsley, finely chopped
3/4 cup chopped or sliced almonds, toasted
A quarter red onion, finely chopped

1. In a medium pan, cook bulgur according to package instructions, adding 1/8 teaspoon salt. Fluff bulgur with a fork and let cool.

2. Whisk together the lemon juice, remaining 1 teaspoon salt, the preserved lemon, and spices. Whisk in the oil to make the dressing.

3. In a large bowl, toss the parsley with the bulgur, almonds, and onion. Drizzle in the dressing and mix well. Serve at room temperature.