EdHart.me
Some recipes don’t need a long list of ingredients. They simply need the right ones. When my Cherokee Purple tomatoes reach peak ripeness in the garden, they’re sweet, juicy, and rich with a depth of flavor that grocery store tomatoes rarely match. Pair them with creamy burrata, fragrant basil, good olive oil, and a sprinkle of flaky sea salt, and you’ve created a dish that celebrates summer in its purest form.
There are few dishes that capture the essence of summer quite like a simple tomato and cucumber salad. When the garden is producing ripe heirloom tomatoes and crisp cucumbers every day, there’s no need to overcomplicate things. This is one of those recipes where the ingredients do all the work.
Tabbouleh is often misunderstood outside the Middle East. In Lebanon and Syria it is primarily a parsley salad, not a grain salad. The bulgur wheat is minimal, just enough to add texture. The flavor should be bright, lemony, herbaceous, and fresh, which makes it an ideal companion to crispy falafel.