What's not to love when with an effortless twist a dish becomes something brand-new? Puree the Cantaloupe Thai Chile Basil Salad with an adjustment or two, and you will have a soup that is heaven in a bowl at the end of a steamy summer commute home.
Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads.
Make this salad at the height of summer, when heirloom tomatoes look like they’re about to burst open with flavorful juices. You can use any small, freshly dug potatoes, but try to get a mix of colors.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish.
With some honey, our gremolata will go to new heights.