it’s the sunday night before school starts and wardah already has a fridge full of odds and ends: bunch of cilantro, bag of corn, ripened avocado, and homemade falafel.
this calls for a summer salad, we declared. it was off to Elm City Market for a suitable base and we landed on arugula–crispy, just the right amount of bitter, and beautiful. for the dressing, a simple tomato vinaigrette with a dash of fresh lemon juice and a sprinkling of some crispy spanish tortas we stumbled upon in the bakery section. as we plated the salad and took our first bites, we paused. this was our first creation. good enough, we hope, to share with you. feel free to substitute certain ingredients with comparable alternatives, i.e. heirloom tomatoes instead of plum, pita chips instead of tortas, etc.
be well – w&s
serves 2 for a full meal, 4 for a starter
20 min prep time
1 plum tomato
3/4 cup fresh cilantro
1/2 cup extra virgin olive oil
1 tbsp balsamic vinegar
juice from half of large lemon
1 tsp oregano
1/4 tsp sugar
salt and pepper to taste
1 5 oz. package fresh arugula
5 cooked falafel patties, crumbled
1 plum tomato, diced
1/2 cup frozen corn
1 ripe avocado, skin removed, thinly sliced
1 torta, crushed into medium-sized pieces
pulse first seven ingredients for vinaigrette in blender. season generously with salt and pepper to taste. chill in the fridge as you prepare the veggies.
add corn to boiling pot of water, cook for 10 minutes, and drain. add arugula, tomato, corn, and torta pieces to medium-sized serving bowl. mix. divide salad onto two plates. top with crumbled falafel patties and avocado slices. remove vinaigrette from fridge and drizzle atop salad. serve.