Summer Greek Salad

It’s non-cook food. And this time of year, I’m all about it.

Happy August, my friends.

Perhaps my favorite part about summer cooking is that often times, it’s not really cooking at all. A lot of the year, we rely on preserved foods (which is why I’m teaching a workshop on it in September!). But in August, we throw fresh basil in the air like dollar-bills as we gorge on green beans, watermelon, tomatoes, eggplant, zucchini, beets, new potatoes, and peppers.

I rely on cheeses and cured meats for quick, cold snacks and lunches - but the real stars of the summer table are fresh vegetables and fruits that are uncooked and perfectly beautiful in their short season.

Fresh peaches with a scoop of sweetened marscapone cheese, for example.

Or a cold salad of sliced tomatoes and mozzarella, topped off with a generous pile of torn basil.

It’s non-cook food. And this time of year, I’m all about it.

There’s only one rule with non-cook food: it better be of good quality. Artfully cooking less-than ingredients is part of the homecook’s secret culinary weapon. Trust me when I tell you that in my home-economy, I’ve found ways to stretch and use ingredients in stews, soups, cobblers, and pies that were past any reputable non-cook potential. This is part of my job in being resourceful and stretching our food dollar.

Non-cook food doesn’t have to be expensive, that’s not what I mean.