It’s tomato season. Tomatoes are my favorite vegetable or fruit or whatever they are, I have read that they are technically a fruit but we seem to treat them like vegetables so they are thought to be veggies. Whatever, they are delicious.
I roasted the veggies in the oven but I’m sure they would also be delicious grilled if you have one. Just keep an eye on them so you don’t over cook the veggies. A little char is nice, overcooked ruins the flavors in my opinion.
This salad is served warm but it’s also great cold so you should make enough for leftovers.
1 cup couscous (or other small pasta or grain) cooked according to package directions
2 tablespoons olive oil
1/2 head radicchio
1/4 thinly sliced small red onion
Shaved ricotta salata (or similar semi-hard cheese)
Chopped toasted almonds
Fresh parsley and oregano leaves
Cook 1 cup couscous according to package directions; toss with 2 tablespoons olive oil. Preheat your broiler.
While couscous is cooking place tomatoes on a cookie sheet and drizzle with a little olive oil and roll around to coat and place in the broiler. Brush 1/2 head radicchio with oil then place on the cookie sheet with the tomatoes, turning the radicchio occasionally, until lightly charred, 5–8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous. Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves.
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by Lori Buff