I Could Eat This Salad Every Day

(You should too)

This salad is the reason I married my husband. (If you’ve made it, you understand.)

It’s my favorite lunch when I’m working from home, and it pops up on Wednesdays in Substack a lot because I genuinely make it all the time. It’s so easy to make smaller or bigger portions based on the crowd size. And you can eat it in so many ways—what I’m sharing with you today!

Love you, bye ✌️ Off to make my new favorite snack.

• After I shared my lemon juicer last week on stories, it sold out on Amazon. BUT I found it at Target!! (I’d run if I were you...)

• Always loving my Staub braiser, perfect for one-pot chicken. (I made the best one the other day.)

• My blue water that I shared in stories on Thursday is thanks to this powder.

• If you’re looking for a gift, Come Hungry is on sale!

• The below salad. How could I not love it?

Mediterranean Chopped Salad

The best time to make this salad is late summer when you can find the most flavor-packed tomatoes. I’ve found great tomatoes out of season lately at Whole Foods and on FreshDirect! Look for smaller ones; the darker and firmer, the better (a lot of the time these are marketed as flavor/sugar bombs.) Cut everything as small as you want, but remember to cut everything to be the same size. That’s what makes this the best salad ever.

Ingredients

• 1 pint small tomatoes—grape, cherry, on the vine, whatever looks best (5-6 per person for smaller portions)

• 6 mini cucumbers (1-2 per person for smaller portions)

• ½ red onion (use a smaller wedge for smaller portions)

• ¼ cup Kalamata olives (optional, use 3-4 for smaller portion)

• Fresh herbs (optional, parsley is great but use what you have)

• Juice of 2 lemons

• ¼ cup olive oil

• 1 teaspoon salt

Directions

1. Finely chop the tomatoes, cucumbers, red onion, and olives. I recommend chopping as small as possible—my cuts are normally between ⅛”-¼”. I realize that’s tedious if you don’t like to chop! Remember a good knife will make it so much easier. If you’re adding herbs, chop those too.

2. Add all the veggies to a large bowl and squeeze the lemon over. Add the olive oil and salt and stir to combine.

Here are my favorite ways to eat it:

• With fresh pita & cottage cheese (add avocado if you have it)

• On toast with smashed avocado

• On toast with hummus, labneh, cottage cheese, toum, or whatever spread you love (so good I added it to my cookbook)

• In a bowl with braised beets and cottage cheese OR in a bowl with leftovers

• On a tortilla chip—classic!