Perfect Summer Salad

Jennifer Russell

Ingredients:

  • 1 ball buffalo mozzarella
  • 2 oz heirloom cherry tomatoes, halved
  • 2 oz arugula
  • 1 tsp toasted cumin seeds, ground
  • 1 tsp Maldon sea salt
  • 1 tbs aged sherry vinegar
  • 1 tbs olive oil
  • Zest of 1 lemon
  • 1 tsp minced thyme
  • 1 tbs basil chiffonade

Instructions:

Halve the heirloom cherry tomatoes and place in a bowl. Toast the cumin seeds lightly in a dry sauté pan and place in a spice grinder. Mince the thyme. Chiffonade the basil. Season the tomatoes with Maldon and toasted cumin seeds. Add the lemon zest, minced thyme and basil chiffonade. Add the sherry vinegar and olive oil. Toss to coat. Lightly mix in the arugula. Place the ball of buffalo mozzarella on a plate and garnish with the tomato salad. Enjoy!  

Categories: 
SaladsSummer
Yield: 
Serves 2-4
  • Lost in translation

    Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.

Top Recipes

A brief history of tahini

Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment.