summer salad

Good news. You can make healthy food even better with two small tricks. One? Cut the vegetables into adorable shapes like half moons. Two? Make this super easy dressing and pour it all on.

Last weekend I stayed at The Gilded in Newport. The food was so amazing that since checking out I have asked for two of their recipes... and they have actually emailed them to me. At some point in the near future I will absolutely be making their chocolate chip cookies, but until then I make a version of their incredible tomato salad. 

Their tomato salad was a bit different than mine. I refused to go to more than one grocery store (TJ's doesn't have fava beans) and needed to amp it up a bit to be more filling. The real reason this salad is amazing is the dressing. It is so light and flavorful without being too much of anything. You don't feel like you are eating a bowl of cilantro. I can see myself making a dressing like this for many years to come. 

Changes I made:
- Swapped fava beans for chick peas. This was "fine" because I had the chick peas on hand, but the salad really needs something light, and crisp. Fava beans would be perfect but the chick peas meant I didn't go to another store.
- Added chicken sausage. I will put chicken sausage in just about anything. I love it. This boosted the salad to be just a touch more filling.
- No onion. Pretty much just because I was too hungry and forgot. I would do this next time if I remembered, but it was still pretty great without it.

What makes this salad so amazing? It's the combination of the herby, light dressing with the yogurt on the bottom of the dish. I was doing everything I could to scoop up that goodness and be a member of the clean plate club. Do not skip the yogurt.

Here's how it goes.
  1. Combine all the dressing ingredients. Blend together using a food processor / immersion blender / whatever you want. It is worth doing this mechanically because it really changes the texture of the dressing.
  2. Chop and prep the rest of your salad ingredients. Mix well to coat with the dressing. Let rest in the fridge for 20 minutes.
  3. Right before serving, spread a dollop of yogurt in the bottom of each dish. Lightly salt the yogurt and then top with the dressed salad
Shopping List
Approx 3 tbsp roughly chopped mint (12 g)
Approx 3 tbsp roughly chopped cilantro (12 g)
2 cloves of garlic, crushed
5 tbsp lemon juice
1/3  cup olive oil, plus extra to drizzle
¾ tsp coarsely ground black pepper


1 cup garden tomatoes, halved
4-5 radishes, halved & thinly sliced (half moons)
1/2 cup limas/favas
3 mini cucumbers, peeled and chopped into cubes or half moons
1 spring onion, thinly sliced

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