August. (This is joy, this is summer. Frank Ocean)
I haven’t been cooking so much as assembling things on a plate and avoiding the oven. It’s been a fun game of figuring out how many ways you can eat raw corn and tomatoes (the answer is a lot of ways). Most of my dinner inspiration has come from the Six Seasons cookbook. If you don’t own it, I highly suggest you rush out to buy it. It’s by far my most used cookbook and an endless source of ideas. Joshua McFadden just gets vegetables much in the same way Yotam Ottolenghi does (his vegetable books are also fantastic). He understands why pairing in-season produce with different textures and flavors will also result in a dish that is exciting.
In taking inspiration from his cookbook, I’ve been challenging myself to come up with my own hot weather salads. This dish was born from that challenge. Sliced heirloom tomatoes are drizzled with a spiced yogurt sauce, pistachios, feta, and herbs. The whole thing comes together in about 10 minutes and works as a side to sausages or BBQ chicken. On its own, it also makes an excellent dinner for one on a hot summer night.
Tomatoes with Spiced Yogurt Sauce, Feta, and Pistachios
3 -4 Medium sized heirloom tomatoes (or a combination of regular tomatoes and cherry tomatoes)
¼ cup yogurt
1 tablespoon olive oil
Juice of ½ a lemon
¼ tsp. Aleppo Pepper
Salt and pepper to taste
2 – 3 tablespoons toasted pistachios, chopped
¼ cup crumbled feta
Mint leaves for garnish
In a small bowl combine the lemon juice, yogurt, aleppo, salt, and pepper. Taste and adjust seasonings as necessary. The yogurt should be runny like half and half. If too thick, add more lemon juice or a little water.
Slice the tomatoes (or quarter if using cherry tomatoes) and arrange on a platter. Season with salt and pepper. Drizzle with yogurt sauce and olive oil. Sprinkle pistachios, feta, and mint leaves over the top. Serve with bread for sopping up juices.
