Yotam Ottolenghi’s summer salads – recipes

Tomato and cucumber are the chameleon salad ingredients, providing a backdrop for everything from citrus and spice to Asian dressings and Middle Eastern tabbouleh

Whenever I hear the word “salad”, I always think chopped salad. Specifically, the kind I had almost every day while growing up, which was based on two much-loved ingredients: tomato and cucumber.

What makes them (together or apart) the building blocks of just about all summer salads across the eastern Mediterranean is that, at their best, they require nothing but a splash of olive oil to give a concentrated dose of freshness.

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