It’s been beautiful in Seattle the past week or so. I know there’s been a heat wave in the rest of the US but we haven’t had temperatures over 80 degrees here. It’s a bit warm way too hot for Nick, but I love it.
80+ degree weather (and no central AC!) means I am spending less time in the kitchen and more time outside. (In Seattle, we tend to overdose on sun when it’s —so rarely— available!)
Guys, this salad is so festive! When I saw those teeny tiny beautiful sweet bell peppers at the market I couldn’t resist. They work great in this salad because they’re hearty and crunchy and pair very well with a light and creamy tahini za’atar dressing.
Hello friends! Welcome to my new favorite salad dressing topping: Kalamata Olive Dressing. It’s made from simple pantry staples (as always, that’s a must!) so you can whip it up nice and quick and slather it on anything from salad greens to roasted potatoes to bread to etc. etc.
This is not your typical salad, guys. It’s a meal of a salad, and there is just so much going on! I may even go so far as to call it “Springtime on a Plate.” Or perhaps, “The Salad to End All Salads.” Or somethin’. I should stop here, I’m not even doing it justice. Aaaaaanyway, I’ll let you be the judge.