Summer Salad Amuse Bouche – Recipe


Only worth doing if you have a garden, or at least farmer’s market produce from today. Super simple but a pretty amazing pop of gazpacho-like flavor in your mouth.

Finely diced Kirby cucumber
Peas in their pod, thinly sliced – keep just the slices that have both pod and seed
Peeled cherry tomato
Tiny lemon basil leaves
Maldon (aka the world’s greatest salt) sea salt
A few drops of your best olive oil

Sometimes it doesn’t have to be complicated…

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Posted by Michael Natkin on Thursday, July 16th, 2009 in Experiments, Gluten-Free or modifiable, Recipes, Salads, Vegan or Modifiable.

8 Responses to “Summer Salad Amuse Bouche – Recipe”

  1. Reply
    July 16, 2009 at 8:17 am #

    This looks like a great salad for a hot summer day!

  2. Reply
    July 16, 2009 at 8:52 am #

    Love it.

  3. Reply
    July 16, 2009 at 6:59 pm #

    What a beautiful photo and presentation.

  4. Reply
    July 17, 2009 at 7:39 am #

    I find it difficult to imagine how this would taste…interesting line up of ingredients. 🙂

  5. Reply
    July 17, 2009 at 9:55 am #

    Beautiful photography!

  6. Reply
    Michael Natkin
    July 17, 2009 at 11:07 am #

    Thanks Dia! I just got a new macro adapter, that was part of why I made this dish, to try it out.

  7. Reply
    February 25, 2013 at 8:39 am #

    Are those snap peas? We don’t get English peas.

    • Reply
      February 25, 2013 at 8:59 am #

      If I remember right, those were actually English peas that were so tender the shell was tasty too. But you can absolutely do this with sugar snap peas.

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