This salad comes via Hawksmoor at Home, and in a cookbook filled with rich and savory dishes that are well-suited for the coming colder months, it’s almost a little surprising to find something so light and refreshing. (Michael has assured me, however, that this is commonly served in England as he had a less-delicious iteration during his last trip there.) We’ll be mining the rest of the book for more delicious recipes as they days get cooler, but for now, I’m going to savor this salad for as long as I possibly can.
slightly adapted from Hawksmoor at Home
- 3-4 tomatoes, sliced into wedges and/or slices (whichever way you prefer)
- 1/2 of an English cucumber, halved and sliced thinly
- 1 large shallot, peeled and sliced into thin rings
- 1-2 sprigs mint, finely chopped
- 3 sprigs parsley, finely chopped
- Small bunch of chives, finely chopped
- Zest and juice of a lemon
- Sea salt
Combine everything but the salt into a bowl and toss well to coat with the lemon juice. Add sea salt to taste, toss again, and serve immediately.
(ETA: I realize this is all but a non-recipe and is, in fact, more assembly, but trust me in trying it. And it’s one less dish that requires a stovetop!)