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LAist Cooks: Summer Salad

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This past weekend's various 4th of July gatherings had folks all around LA--and the U.S. of A.--gathering 'round the table and feasting on tasty summer fare. Oftentimes these get togethers require a guest bring something to said table, and while it's easy to just hop in to Gelson's or Whole Foods to pick up something pre-made, it's also fantastically rewarding to make something in your own kitchen. Summer means bright colors and bold flavors; light, fresh fare that refreshes a heat-weary palate and uses some of the tasty ingredients that are plentiful. We recently made a gorgeous Summer Salad of Tomatoes, Broccoli and Chick Peas to bring to a party, and it went over well. LAist encourages you to get cookin' too--all you need for good pot luck eats is a pot, some luck...and our recipe for a great savory Summer Salad. We took a recipe from here, and made some modifications--mostly in the quantity, which we doubled, but most notably in the main ingredient: Tomatoes. Instead of cherry tomatoes, which to us leave a lot to be desired, we substituted beautiful chunks of vine-ripe tomatoes in three radiant hues: classic red, yellow, and orange. The result was a refreshing, attractive and delicious side dish that was easy to make. Get our recipe after the jump, and follow along with us in pictures, too.