Impressive, Quick, No-Cook Recipes with the Pure Flavors of Summer
Ever sliced up a tomato plucked right off the vine or taken a bite of a peach picked straight from the tree? I’m guessing you have at one time or another. Remember that flavor? It’s amazing. It’s fresh, it’s bright—it’s purely the taste of summer.
And though summer produce shines all by itself, here’s just a little inspiration for some dishes that, paired with just a few extra ingredients, wows those taste buds without ever needing to turn on the stove, and takes very little time to prepare. They’re not only super easy, but each of these gives us the unexpected, delicious flavors of cultures far and wide, so they’re sure to impress, surprise and delight—whether it be at the next barbecue gathering, or just a regular Tuesday. I encourage you to give these a try!
Watermelon Chaat
Want to know a secret? I never really cared for watermelon. It might’ve just been my least favorite fruit. I guess I’ve always found its flavor a little thin. But it’s so darn abundant and beautiful in the summertime, that when I saw a brand-new-to-me, no-cook preparation of it—called watermelon chaat—I was intrigued. As I came to learn, “chaat” is a popular way of preparing fruit in India and Pakistan, where you pour a blend of chaat masala spice, the juice from a clementine or mandarin orange and some mint over an even layer of whatever cut-up fruit you prefer, and chill before serving (with many variations on that template). So I gave it a try, and let me tell you: the chaat preparation does something miraculous to watermelon—it adds this complex savory heat to its natural juicy sweetness that I found pretty irresistible. So, look at me: I found a way to love watermelon in my late 40s! Try the recipe below (on watermelon or whatever fruit you prefer) and see if it makes a believer out of you too.
Makes 4 - 6 servings
Ingredients:
2 pounds watermelon, cut into 1-inch cubes
¾ teaspoon whole cumin seeds
¼ teaspoon sweet paprika
¼ teaspoon finely ground black pepper
¼ teaspoon amchur powder (dried green mango) (I found mine on Amazon here)
Pinch of ground cayenne (a generous pinch if you like heat)
¼ teaspoon fine sea salt
1 orange, clementine or mandarin, juiced to make approximately ⅓ cup juice
½ teaspoon finely chopped jalapeño pepper
3 to 4 fresh mint leaves, thinly sliced
Preparation:
Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.
Combine spices and salt; add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day. (But really, it’s still good after several days—believe me.)
Cherry Tomato and White Bean Salad
Transport yourself to Tuscany with the rustic flavors of this salad! I can’t even express how delicious this is. It’s a perfect one to share at a summer gathering, but it’s so easy and budget friendly that it can be an equally filling lunch or dinner all by itself, all for yourself.
Here’s a hint: use this dressing (maybe minus the garlic) as a template for regular green salads as well—the balance is pretty perfect. You’ll see…
Makes 4 servings
Ingredients:
¼ cup olive oil
3 tablespoons red wine vinegar
¾ teaspoon kosher salt
½ teaspoon Dijon mustard
½ teaspoon black pepper
¾ cup very thinly sliced red onion (I like to sub in shallots for a milder flavor)
1 ½ teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-oz) can cannellini beans, rinsed and drained
⅓ cup chopped parsley
½ cup shaved Parmesan (about 2 oz.)
Preparation:
In a small bowl, whisk together the olive oil, vinegar, salt, mustard and pepper. Stir in the red onions and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temp.
Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temp using a slotted spoon.
Peach Salsa (care of LoveandLemons.com)
With Mexican hints of cilantro, lime and jalapeño, the peach comes alive in this salsa, which you can spoon over grilled fish or chicken, or scoop out with a tortilla chip. It’s so zingy and fresh, you’ll start buying peaches by the crates. Enjoy!
Serves 4
Ingredients:
2 to 3 ripe peaches, pitted and diced
½ red bell pepper, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
Juice and zest of 1 lime
1 small garlic clove, grated
½ jalapeño pepper, minced (de-seed to lessen the heat)
¼ teaspoon sea salt, plus more to taste
Preparation:
In a medium bowl, mix all ingredients.
Season to taste—does it need more salt? More lime juice?—and chill until it’s ready to use.
I hope I’ve given you some sum-sum-summertime no-cooking inspiration, my Healthy-Curious friends. Go soak up this last month of true summertime by treating yourself to the season’s freshest, purest flavors without ever needing to turn on the stove. Please share in the comments below if you gave one of these a try or to let me know your favorite summer flavors. Enjoy!
xoxo
Julie