This Classic Marinated Cucumber, Tomato, and Onion Salad is the kind of simple side that never disappoints. It’s crisp, vibrant, and full of fresh, tangy flavor—ideal for cookouts, ...

2 medium tomatoes, preferably an heirloom variety. Salt. 1/2 teaspoon red wine vinegar. 1 small sweet onion, such as Vidalia, coarsely chopped. 1 cucumber—peeled, halved lengthwise, seeded and ...

This Mexican street corn salad has all the main components of elotes, but much more. Charred corn adds smokiness, while fresh ...

Tomatoes are in season! Here's a delicious way to use some up, courtesy of the Carrboro Farmers' Market, which celebrates Tomato Day on Saturday.

1. In a skillet, toast the cumin seeds over moderately high heat until fragrant, 30 seconds; transfer to a mortar and let cool. Add the salt and grind to a coarse powder. 2. In a large bowl, toss ...

3 tablespoons extra virgin olive oil. 1 avocado, sliced, for garnish. 1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes.

1 lime. 1 tablespoon olive oil. 1 teaspoon black or sea salt. 2 tablespoons chopped cilantro. Method of Preparation. Place the beans in a pot with water and salt and cook for 8 minutes, drain and ...

1/4 cup fresh lime juice. 1 tablespoon fish sauce. 1 tablespoon sugar. 2 Thai chiles, thinly sliced. 1 small garlic clove, finely grated. 2 tablespoons canola oil ...

Pour vinaigrette over salad, and toss gently to combine. Add feta and chopped herbs; gently toss again, being careful not to crush feta. Serves: 4 Active time: 15 minutes Total time: 15 minutes ...