I want to talk about flat salads. When I say flat, I mean a salad that is assembled on a platter instead of in a bowl. These salads, in particular, are great because they allow you to build flavor and texture in a way that's forgiving and not too dissimilar from an art project. Don’t get me wrong, I love a pile of salad, like transparent ribbons of fennel and onions, or tender leaves precariously stacked, but there’s just something about a plate of tomatoes. You know what I mean.
Although this salad has many layers, it is pretty straightforward. The ranch dressing has sour cream, which makes me feel like I'm really living. If you're dairy averse, I might suggest substituting a coconut yogurt for both the yogurt and sour cream. Walnut breadcrumbs are fun to eat and simple to make. Just don't go too far from the skillet while they toast; they can turn on you in an instant.
Whether or not you decide to make this, there are certain elements of a salad that will move you closer to inescapable success. Follow the below blueprint and build something special this weekend!
For a successful salad, add:
Something juicy, like tomatoes and cucumbers
Something fatty and rich, like sour cream
Something acidic, like lemon juice
Something crunchy, like walnut breadcrumbs
Something herbaceous, like dill
WHAT WE'RE LEARNING
Vegetables love a dry brine too! Salting vegetables at least 10 minutes before serving your salad will make a huge difference in flavor.
Soaking cut onions in a bath of cold water tones down pungent, overly bitter notes. I picked up this hot tip from a Peruvian friend way back, a great step for a balanced ceviche!
Make a test bite. If you're unsure about the ratios of your ingredients, make a test bite to see what works. Always taste as you go so you understand how the flavors blend together.
WHAT WE'RE MAKING
TOMATO AND CUCUMBER SALAD WITH RANCH DRESSING
Serves 4
½ medium red onion, thinly sliced
1½ pounds mixed tomatoes, sliced
3 Persian cucumbers, sliced
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
½ cup walnuts, finely chopped
½ cup panko breadcrumbs
A few shakes of dried shallots or onion powder
Ranch Dressing (recipe below)
Fresh dill, for garnish
In a small bowl, add the sliced red onions and cover with cold water. Set aside.
Place the tomato and cucumber slices in an even layer on a large cutting board and sprinkle with salt. The vegetables will release some moisture, and the aim is to avoid that excess on the serving platter.
To make the walnut breadcrumbs: In a medium skillet, heat 3 tablespoons of olive oil over medium. Add the walnuts, breadcrumbs, and dried shallots and toast for about 2 to 3 minutes, or until golden brown. Remove from the heat.
To assemble, arrange the tomatoes and cucumbers on a serving platter. Drain the red onions and scatter over the top. Drizzle with the dressing and sprinkle with walnut breadcrumbs. Garnish with torn fresh dill. Congratulations, you've accomplished five layers of flavor! Enjoy!
RANCH DRESSING
Makes 1 pint of Ranch Dressing, which is way more than you'll need for the above salad but not more than you need for a good life.
1 cup plain full-fat yogurt
½ cup sour cream
½ cup of chopped dill
2 teaspoons Dijon mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder
The juice from 1-2 lemons
Sea salt and freshly ground pepper
In a medium bowl, whisk the yogurt, sour cream, dill, dijon mustard, onion powder, and garlic powder until combined. Add fresh lemon juice to your desired level of zing. Season generously with salt and pepper.
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