Easy tomato and cherry salad ready in minutes

Culinary inspiration can come from anywhere, but it’s most exciting when a fellow cook’s idea inspires a fresh twist on an entirely different chef’s favorite dish.

“Like many people, I’m an avid reader of Emily Nunn’s The Department of Salad, a newsletter I discovered during the pandemic and now realize I can’t live without,” chef Alexandra Stafford writes in the cookbook. Pizza Night: Delicious Pizza and Salad RecipesIn addition to calling Nan “truly a bright light in my week, a food writer who always makes me laugh and somehow manages to calm, entertain, and inform,” Stafford recalls a time when Nan inspired him. Selection subjects The culinary revelation takes place in Stafford’s own kitchen.

” [Nunn’s] Nan’s post described the iconic Israeli salad made popular by the Tel Aviv restaurant Habasta, and she said she knew the flavor as soon as she heard the ingredients: fresh cherries, jalapeños, coriander, garlic, and olive oil,” Stafford explains. Inspired by Nan’s enthusiastic comment, Stafford quickly created his own take on the legendary dish. “I followed Emily’s advice and added fresh lime juice, cherry tomatoes (which I had tons of on hand) and feta cheese (which I couldn’t resist), and I was good to go.”

The result? “A surprising and delicious combination, perfect for the brief summer months when tomatoes and cherries coincide.” We recommend enjoying this sweet and savory dish outdoors with a cool drink in hand.

Cherry Tomato and Cherry Salad with Feta and Jalapeño

Serves 4

material

• 12 ounces (2½ to 3 cups) cherries, pitted and halved
• 12 ounces (2½ to 3 cups) cherry or grape tomatoes, halved
• 1 small jalapeño, seeds removed and chopped
• Kosher salt or flaked sea salt
• ¼ cup fresh lime juice, or more to taste
• 3 tablespoons extra virgin olive oil, plus more to taste
• Fresh coriander leaves
• 4 ounces feta cheese (preferably brined) cut into 1/8-inch thick slices
• Freshly ground black pepper

Instructions

1. In a large bowl, add the cherries, tomatoes, and jalapeño and sprinkle salt all over.
2. Add the lime juice and olive oil and stir gently to combine.
3. Taste and add more salt, lime juice, or olive oil if needed.
4. Add coriander leaves as desired and mix gently.
5. Transfer the salad to a plate, scatter the sliced ​​feta on top and season with pepper.

Source Pizza Night Copyright © 2024 Alexandra Stafford. Photos copyright © 2024 Eva Kolenko. Published by Clarkson Potter, an imprint of Crown Publishing.