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Parve
Easy
4-6 Servings
Allergens 
40 Minutes
Diets
The simplicity of summer salads is perfect for those hot summer days when all we are craving is something fresh and light — but more importantly, it highlights how using seasonal produce at its peak of flavor makes a big difference. Lots of fresh herbs and good-quality ingredients are all you need here.
2 containers heirloom cherry tomatoes, halved
1 red onion, sliced thinly
1/4 cup fresh mint, roughly chopped
1/4 cup fresh dill, roughly chopped
1/4 cup fresh basil, roughly chopped
1 to 2 tablespoons Gefen Olive Oil
zest and juice of 1 lemon
Maldon salt, to taste
cracked Gefen Black Pepper, to taste
2 to 3 tablespoons chopped pistachios
1 English or 3 Persian cucumbers, julienned
1/2 bulb fennel, shaved thinly (optional)
3 radishes, shaved thinly (optional)
1 red onion, thinly sliced
1/4 cup fresh cilantro or dill, chopped
1 tablespoon mirin
zest and juice of 1 lime
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 teaspoon minced fresh ginger or 1 cube Gefen Frozen Ginger
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
salt, to taste
Gefen Black Pepper, to taste
Combine cherry tomatoes, red onion, and herbs (reserving some for garnish) in a large bowl. Dress with olive oil, lemon zest and juice, salt, and pepper. Toss gently to coat.
Garnish with chopped pistachios and reserved herbs before serving.
Combine cucumbers, fennel, radishes, red onion, and herbs in a large bowl.
In a separate bowl, mix mirin, lime zest and juice, garlic, ginger, sesame oil, rice vinegar, salt, and pepper.
Pour dressing over salad and toss gently to coat.
Photography by Chay Berger
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