Servings

4 Servings

Smashed Cucumber Salad with Za’atar and Feta

Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil. 

Ingredients

INGREDIENTS

  • 5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
  • Kosher salt
  • 2 garlic cloves, lightly smashed
  • 4 Tbsp. extra-virgin olive oil
  • 2 Tbsp. za’atar or 1 Tbsp. dried mint and 1 Tbsp. sesame seeds
  • ½ tsp. crushed red pepper flakes
  • 2 Tbsp. fresh lime juice
  • Crumbled feta (for serving

 

RECIPE PREPARATION

 

Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2″ pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.

Meanwhile, cook garlic and oil in a small saucepan or skillet over medium-low heat, turning garlic once, until golden brown and very fragrant, 5–7 minutes. Add za’atar and red pepper flakes and remove from heat. Let cool until just warm and stir in lime juice; season dressing with salt. Transfer to a medium bowl.

Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with feta.

Servings

4 Servings

Big Beans and Tomato Vinaigrette

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don’t break apart in the process. 

Ingredients

Beans

  • Handful of oregano sprigs
  • Handful of thyme sprigs
  • 2 bay leaves
  • 8 oz. dried butter beans, rinsed, soaked overnight if possible
  • 1 medium onion, halved
  • 1 large carrot, scrubbed, coarsely chopped
  • Kosher salt
  • ¼ cup extra-virgin olive oil

Vinaigrette and Assembly

  • 10 oz. cherry tomatoes or 1½ cups chopped heirloom or beefsteak tomatoes
  • 1 garlic clove, smashed
  • 3 Tbsp. red wine vinegar
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 2 lb. assorted heirloom, beefsteak, and/or cherry tomatoes
  • Freshly ground black pepper
  • Handful of basil leaves
  • Mild red pepper flakes (such as Aleppo-style or Maras)

RECIPE PREPARATION

 

Beans

 

Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4″ and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1½ hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.

 

Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.

 

Vinaigrette and Assembly

 

Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and ⅓ cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic.

 

Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.

 

Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.