A great tomato salad prepared for picnics

During the weekly Food staff meeting, everyone went absolutely nuts over the photo of Hetty McKinnon’s tomato dumpling salad with crispy chili vinaigrette (above). Hetty’s recipes are always great, but this one goes above and beyond with her beautiful, summery simplicity.

She marinates a mixture of tomatoes with grated garlic, basil, and salt while frying up some frozen meatballs. The hot meatballs are added to the tomato bowl, covered with a quick dressing of crispy chili and soy sauce, and sprinkled with fried shallots (store-bought) for a quick meal that’s just as spectacular eaten out of a bowl on a picnic blanket as it is on a plate at your table.

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Tomato Dumpling Salad with Crispy Chili Vinaigrette

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I mention picnics because the season is here in New York City, along with all the other outdoor dining options that spill over into this city: sidewalk cafes, beaches, the ballpark, the boardwalk, the Busy markets and stalls. It’s exciting, but I admit that it can seem a bit overwhelming.

Luckily, our Where to eat Maven Nikita Richardson (with help from Food staff members) has crafted an immersive, expansive Guide to Exploring Summer Dining in New Yorkwhether you’re looking for a rooftop bar in Williamsburg or a clam bar in the Hamptons.

Closer to home, an easier outdoor option might be your own backyard (or driveway, sidewalk, patio, or fire escape). We have plenty of quick and summery recipes for you to peruse, as a classic pasta salad with mozzarella and salami or a herb filling Tabulateany of which would pair beautifully with Sue Li’s Five Ingredients grilled gochujang salmon.

Yotam Ottolenghi has a new recipe this week that is a bit more complicated, but just as colorful and fresh. Zaalouk with tahini it’s a Moroccan salad with spiced tomatoes, peppers, and eggplant, all covered in a luxurious tahini-lemon dressing. Pair it with bread as a light meal or serve it alongside grilled meats or fish for something more substantial.

In the dessert department, I just cut my first watermelon of the season. I had it with flaked sea salt sprinkled on top and some vanilla ice cream on the side. Not exactly a recipe, but a very good idea.

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Salt your tomatoes ahead

To get the best flavor from your tomatoes, slice and salt them at least 15 to 30 minutes before serving. This not only brings out the deep sweetness of ripe summer tomatoes, but can also work wonders for low-quality supermarket tomatoes in the dead of winter. Mix the tomato liquid that collects in the bottom of the bowl back into the dish, or just pour it out and drink it on the sly. Cheers to being the cook!