NYT Cooking: This is a truly seasonal salad, so make it soon, before the last fall tomatoes are gone. You’ll find them at the farmers’ markets, next to the tables full of peppers.

NYT Cooking: This is a truly seasonal salad, so make it soon, before the last fall tomatoes are gone. You’ll find them at the farmers’ markets, next to the tables full of peppers.

NYT Cooking: Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here. Don’t have any? Never fear: a few...

Pickleback Slaw

NYT Cooking: Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here. Don’t have any? Never fear: a few...

NYT Cooking: The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness. Good Greek feta cheese takes it over the...

Greek Tomato Salad

NYT Cooking: The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness. Good Greek feta cheese takes it over the...

mediterranean cucumber tomato salad

Mediterranean Cucumber Tomato Salad

NYT Cooking: Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of “Bright Lights, Big City.” There the country salad is somewhat smaller, and serves as a fine introduction to a plate of steak frites. But made larger, and piled high on a plate, it makes for a delicious dinner best accompanied by a glass of slightly chilled red%2...

Big Country Salad

NYT Cooking: Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of “Bright Lights, Big City.” There the country salad is somewhat smaller, and serves as a fine introduction to a plate of steak frites. But made larger, and piled high on a plate, it makes for a delicious dinner best accompanied by a glass of slightly chilled red%2...

Roasted-Pepper-Salad-with-Feta-Pine-Nuts-and-Basil SWANK NOTE:  Use fat free feta cheese.

Roasted Pepper Salad with Feta, Pine Nuts & Basil

Roasted-Pepper-Salad-with-Feta-Pine-Nuts-and-Basil SWANK NOTE: Use fat free feta cheese.

This easy Spanish-inspired salad combines store-bought roasted red peppers with fresh tomatoes and torn pieces of crusty bread in an almond and sherry vinegar dressing. Serve this bold salad with skewers of grilled shrimp and chorizo.

Our Best Grilling Sides

This easy Spanish-inspired salad combines store-bought roasted red peppers with fresh tomatoes and torn pieces of crusty bread in an almond and sherry vinegar dressing. Serve this bold salad with skewers of grilled shrimp and chorizo.

NYT Cooking: Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad. To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants. Fresh purslane, a slightly sour green succulent plant, is als...

Middle Eastern Bread Salad

NYT Cooking: Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad. To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants. Fresh purslane, a slightly sour green succulent plant, is als...

Corn Salad With Tomatoes, Feta and Mint Recipe - NYT Cooking

Corn Salad With Tomatoes, Feta and Mint

Panzanella With Crisp Chicken Skin by Melissa Clark | Photo: Evan Sung for The New York Times

Panzanella With Crisp Chicken Skin

Panzanella With Crisp Chicken Skin by Melissa Clark | Photo: Evan Sung for The New York Times

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