Into a large bowl add~ 6 peeled sliced pickle cukes. 1 small sliced red onion. Generous amounts of dried oregano, cracked black pepper, fresh basil chiffonade. Sprinkle celery salt to taste. 1/2 cup red wine vinegar. Toss. Taste. Add more vinegar as desired. Toss. Chill until ready to eat. Remove from fridge and bring to room temperature. Add 1-2 sliced native tomatoes. Toss. Serve with grilled meat.
Note: Do not put tomatoes in until ready to serve. They get tough if chilled in the vinegar.
Watermelon. So refreshing in hottest humidity of summer. Recently at Jean-Georges’ Nougatine restaurant had the most sinfully simple salad. Cubes of seedless watermelon with dollops of whipped goat cheese, drizzled with virgin olive oil and finished with cracked white pepper. Superb.
Jean-Georges prefers white to black pepper in most things.
Note: Don’t look up whipped goat cheese recipes. Just whisk softened goat cheese by itself. Don’t add cream cheese or anything else.
Quick side dish for 2. Shred a quarter green cabbage into a small bowl. Add 1/8 cup whole grain Maille mustard, 1/4 cup plain yogurt or mayonnaise; cracked black pepper, celery salt to taste; snip some garlic chives; 1/4 cup red wine vinegar. Toss and refrigerate.