Tag: Sumac

Watermelon Tomato Salad

 

Watermelon Tomato Salad

End-of-Summer produce haul

Why does summer always seem to FLY by? Maybe we’re all having too much fun (hopefully), or maybe we’re all too busy eating this delicious and fresh Watermelon Tomato Salad! This is a perfect use of your end-of-season tomatoes that you’ve worked hard to grow on your deck.

I made the watermelon tomato salad when my parents came to visit Ellie and me in our new condo, over July 4th weekend. It’s super easy to assemble. Just mix chopped watermelon, tomato, fresh mint and a simple dressing of vinegar, olive oil and sumac (that’s the key). This salad is the perfect addition to a hot summer Shabbat lunch side dish and will definitely be a crowd-pleaser! Even my father-in-law was kind of blown away by this simple, yet delicious salad. The watermelon and tomato pairing was a new combo for him but he went back for seconds (and possibly thirds), so I think he was a fan. 🙂

You all know I LOVE sumac – I think it’s so underappreciated! It has a hint of tart and lemony flavor and pairs perfectly with the sweetness of the watermelon and tomato. I used Trader Joe’s raspberry vinegar as the base for the dressing but apple cider or white wine vinegar would be great too!

So go ahead and grab a glass or wine or a refreshing cocktail, a BIG bowl of this salad and enjoy those last few weeks of summer. Salud!

Want some more light and easy summer recipes? Check out a few here!

Raw Walnut Tacos

Israeli Shawarma Feta Salad

Tomato Pomegranate Salad

Fish Tacos With Mango Peach Pico De Gallo

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Watermelon Tomato Salad
Prep Time
15 mins
 
Course: Salad
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 cups Cherry Tomatoes, sliced I like to use a mixture of colors!
  • 2 cups Watermelon, diced Preferably chilled
  • 1 Handful Fresh mint, julienned (or chopped)
  • 1/2 tsp. Sumac
  • 1 tsp. Raspberry Vinegar Or use whatever you have at home - white wine, apple cider - those would all be good
  • 1 tsp. Extra Virgin Olive Oil
  • 1/4 tsp. Salt
Instructions

  1. Add the tomatoes, watermelon and mint to a small bowl

  2. Mix the sumac, vinegar, olive oil and salt in a small bowl and drizzle over the salad

  3. Mix well, making sure not to break up the tomatoes or watermelon. Serve within a few hours of making the salad - either cold or room temp (the watermelon is best served cold so I like to keep it in my fridge until I'm ready to assemble the salad)

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Cauliflower Risotto with Lime and Sumac

A while back (yes, WAY before COVID hit), I had some work friends over for Shabbat dinner. And before you ask, yes, indeed, they wanted to come enjoy Shabbat with us! So of course I had to spend time putting together a great menu. And my cauliflower rice with coconut milk and lime came to the forefront of my mind. This rice dish is more of a risotto since the coconut milk gives it a rich and creamy base to soak up all of the cauliflower rice and the lime adds a pop of acidity and a brightness of flavor.

But, when I was gifted a copy of Adeena Sussman’s new cookbook “Sababa“, which I am completely obsessed with, I got a TON of inspiration from all of her totally approachable recipes for modern Israeli food. And no, I am not getting paid to promote her book, I just love it THAT much. But it was her love of sumac made me think, “why not add in some sumac into my cauliflower risotto? That’ll be a great addition with the acidity of the lime – plus it’ll look pretty in the dish”. And there ya, go, the dish was born.

Su-WHAT?

Sumac is a fuchsia-colored (sometimes dark reddish) powdered spice that comes from the crushed seeds of the sumac shrub. It’s used primarily in Middle Eastern dishes and has a distinctly tart, lemony flavor. If you’re ever in the Shuk market anywhere in Israel, you’ll see heaping mounds of Sumac alongside many other spices, piled high into enormous peaks – a truly memorable experience!

Whether you’re trying to cut back on carbs or want a lighter side dish to serve alongside chicken or fish, this cauliflower risotto with lime and sumac would pair perfectly and it comes to together so quickly, in under 30 minutes.

I also added sliced green onions and pomegranate seeds on top, not only for a pretty garnish but the sharpness of the green onions balances with the sweetness of the pomegranate and it all just works so well together. But feel free to experiment! Try sliced toasted almonds, or some sliced dried apricots. Once the dish is complete, I always add one last extra squeeze of lime, just to brighten up all of the flavors and marry everything together for the perfect bite.

Or…you could do a total 180 and make this a sweet dish!  Adding some sugar and cinnamon to the cauliflower rice and coconut milk or even garnishing with sliced almonds and chocolate chips. WUT?? It’s basically a coconut chocolate rice pudding. BAM. Now THAT is what I love about using versatile ingredients like cauliflower and coconut! And honestly, using the cauliflower won’t be too overpowering, if you add sugar and some cinnamon and vanilla extract. You know me, I’m always encouraging ya’ll to experiment and play with your food in the kitchen.

Enjoy, stay safe and happy eating!

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Cauliflower Risotto with lime and sumac
Prep Time
30 mins
Cook Time
20 mins
 
Course: Side Dish
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 12 oz Bag of Frozen Cauliflower rice, thawed I love using the Trader Joe's brand - I keep a bunch stocked in my freezer!
  • 1 tsp Extra Virgin Olive Oil
  • 1 13.5 oz Can of Full-fat Coconut Milk Same thing here - I keep a bunch in my pantry. I also love Trader Joe's brand
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried Sumac
  • 1 Lime, with zest and juice
  • 3 Green onions, sliced thinly
  • 3-4 tbsp Pomegranate seeds Add more if you like, this is just about a handful
Instructions

  1. Heat a large saute pan with a small drizzle of olive oil

  2. Add the cauliflower rice and the coconut milk (add both the milk and the coconut cream that collects on the top of the can) on medium heat.cook for about 15-20 minutes until thick and creamy

  3. Add in the salt, pepper, sumac and lime zest and juice and cook for about 15-20 minutes until thick and creamy

  4. Garnish with sliced green onions and pomegranate seeds