Fattouche salad is a Middle Eastern classic that’s not as well known in western culture as is tabbouleh, though maybe it should be — it’s just as delicious. It gets its characteristic touch from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. more→
Here’s a great way to use late summer’s bumper crop of tomatoes. Seasoned with the characteristic herbs of Provence, plus a touch of briny black olives, this recipe can easily double if you have a surplus of tomatoes.
This soup is slightly labor intensive. But if you want to immerse yourself in the summery, sensory experience of peeling fresh tomatoes and scraping kernels off of corn cobs, you won’t regret it. This is an appealing accompaniment to a late summer meal of grilled vegetables and veggie burgers. more→
Braising greens with tomatoes is a delicious midsummer tradition from Italian cuisine. To make this more substantial, serve over soft polenta or cooked quinoa. You can substitute kale, collards, or escarole for the chard. more→
Here’s an enticing way to showcase tofu with colorful peppers. It’s a good summer main dish when you want dinner on the table quickly. Serve with a simple cooked grain or potato dish and a big fresh salad. more→
The jewel-like colors of this simple relish salad make it especially appealing. Use the ripe, flavorful tomatoes of mid- to late-summer for best results. more→