I recently read recipe development instructions that stated: “should not include ingredients that are too obscure or aren’t available for the average cook, such as cumin.” Cumin! In a pinch, I’m pretty sure I’ve picked up cumin at 7-11 or the drugstore at midnight (sometimes you need tacos, guys). Living in California with a meyer lemon tree in my yard has probably slanted my perception of what counts as obscure, but surely cumin is common, right?
The summer brings with it so many memories of backyard BBQ’s at friends houses and bonfires at the beach when I was growing up. Its the time of year when I feel most carefree, regardless of whether my life has freed up at all or not. Maybe its the warm weather or the fact that my first 18 years of life summer came with little responsibility, this season always makes me feel lighter and more at ease. Although, this year a vacation is not on the books and I am busier then ever with work, I am looking forward to longer days that turn into warm nights, bike rides at the beach in the glowing setting sun and dinning al fresco with my friends. This salad will most likely be on high rotation due to the accessability of the ingredients, minimal time required to assemble and the burst of seasonal flavors. Had I had some on hand at the time I would have added some garbanzo beans or avocado to balance out the acidity but it is still sweet and refreshing just the way it is. I hope you enjoy!