Fresh salad recipes from America, Morocco

I’m getting excited about spring vegetables now that the farmer’s market is starting up again the first weekend in April. Last year Mr. Joe (Hairston) brought hothouse tomatoes from Florida until his own were ready from his farm in Milano. Even though they were hothouse tomatoes, they were certainly welcome until his more delicious ones were ready to be sold.

We like to slice big tomatoes and sprinkle them with basil, thyme, sliced green onions, salt, pepper, olive oil and balsamic vinegar to eat as a side with dinner. And use them on bacon sandwiches, of course.

Mom makes a vinegar based marinated salad of tomatoes, onions, cucumbers, vinegar and spices, and we eat that all spring and summer long. She doesn’t use a recipe, but the one below is similar. Mom uses red wine vinegar though.

Marinated Tomato, Cucumber and Onion Salad

1 cup water

1/2 cup apple cider vinegar

1/4 cup vegetable oil

1/4 cup sugar

1 tsp salt

1/2 tsp coarsely ground black pepper

2 cucumbers, sliced

3 tomatoes, cut in wedges

1 sweet onion, sliced

In a large bowl, whisk together water, vinegar, vegetable oil, sugar, salt and pepper. Add cucumbers, tomatoes, and onion and stir to coat. Refrigerate for at least 2 hours. Will keep for 3 to 5 days.

I have a friend, Ymane, from Morocco who served me this Mediterranean/Middle Eastern recipe and it’s very good and very different. This recipe calls for ricotta cheese but I’ll bet you could substitute Greek yogurt in a pinch.

Sumac was a new spice for me. It’s made from the berries of a plant and is used as a flavor enhancer much like salt. It tastes a little lemony, tart and fruity. Dried and fresh mint are both used in a lot of Middle Eastern dishes.

Tomato-Cucumber Salad With Whipped Ricotta

1-1/3 cups part-skim ricotta cheese

Kosher salt

1 cup chopped fresh tomatoes

1 cup chopped cucumber

4 sweet mini peppers, stemmed and thinly sliced

2 scallions, finely chopped

2-1/2 tbsp extra-virgin olive oil, divided

3/4 tsp sumac

1/2 tsp dried mint

3 (six-inch) whole-wheat pita rounds, torn into 8 pieces each

Place ricotta and 1/2 teaspoon salt in a bowl. Using a whisk, whip until cheese is creamy, smooth, and resembles whipped cream but with a stiffer texture. Spread onto a platter to 1/2-inch thickness.

Combine tomato, cucumber, peppers, and scallions in a bowl. Stir in 1 tablespoon oil and 1/8 teaspoon salt. Scatter vegetables over cheese; sprinkle with sumac and mint. Drizzle remaining 1 1/2 tablespoons oil on top. Serve with pita.